Art
J-GLOBAL ID：200902051384375800   Reference number：91A0765974

Investigation of viscosity and gelation properties of different mammalian and fish gelatins.

種々のほ乳類および魚類のゼラチンの粘とゲル化特性
Author (1)：
LEUENBERGER B H

About LEUENBERGER B H

(F.Hoffmann-La Roche Ltd., Basel, CHE)

About F.Hoffmann-La Roche Ltd., Basel, CHE


Material：
Food Hydrocolloids  (Food Hydrocoll)

About Food Hydrocolloids


Volume： 5  Issue： 4  Page： 353-361  Publication year： Aug. 1991 
JST Material Number： E0877B  ISSN： 0268-005X  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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seafood processing by-product

About seafood processing by-product

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Protein 
(FJ09020N)

About Protein

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
ほ乳類

About ほ乳類

, 
魚類

About 魚類

, 
ゼラチン

About ゼラチン

, 
ゲル化

About ゲル化


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