Gelatine colour measurement

Meat Science

Volumn 45, Issue 1, 1997, Pages 23-31

  Cole, C G B ^a,b   Roberts, J J ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b Leiner Davis Gelatin (South Africa)   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031287930     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00096-4     Document Type: Article

References (13)

1. BP (1980). British Pharmacopœia. Her Majesty's Stationary Office, London, p. 207.
2. BSI (1975). British Standards Institution Specification for Gelatine: BS 757. BSI, London.
3. Cole, C. G. B. (1995). Ph.D Thesis, University of Pretoria, Pretoria.
4. Hoffmann, P. (1985). Deutsche-Milchwirtschaft, 35, 269.
5. GMIA, 1986. Standard Methods for the Sampling and Testing of Gelatins. Gelatin Manufacturers Institute of America, Inc., New York.
6. Ottenbacher, H. (1981). Suesswaren, 25, 24.
7. SABS (1985). Specification for Gelatine: SABS 49. South African Bureau of Standards, Pretoria.
8. Saunders, P. R. & Ward, A. G. (1953). Journal of the Science of Food and Agriculture, 4, 523.
9. Schreiber, R. (1977). CCE Review for Chocolate, Confectionery, and Bakery, 2, 14.
10. Siebert, J. (1992). Chemische Industrie, 115, 32.
11. Spiegel, M. R. (1961) Theory and Problems of Statistics, Schaum's Outline Series. McGraw-Hill, New York, p. 269.
12. USP (1995). The United States Pharmacopeia/The National Formulary. United States Pharmacopeial Convention, Inc., Rockville, MD, p. 2247.
13. Veis, A. (1964). The Macromolecular Chemistry of Gelatin. Academic Press, New York, p. 64.