SCOPUS 정보 검색 플랫폼

Volumn 77, Issue 1, 2002, Pages 81-84

Properties of gelatins from skins of fish - Black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)

(2) Jamilah, B a Harvinder, K G a

a UNIVERSITY PUTRA MALAYSIA (Malaysia)

Author keywords

Fish gelatin; Physicochemical characteristics; Tilapia

Indexed keywords

AMINO ACID; CITRIC ACID; GELATIN; SODIUM HYDROXIDE; SULFURIC ACID;

AMINO ACID COMPOSITION; ANALYTIC METHOD; ANIMAL EXPERIMENT; ARTICLE; COLLOID; CONTROLLED STUDY; EXTRACTION; FISH; MELTING POINT; NONHUMAN; ODOR; PH; PHYSICAL CHEMISTRY; SKIN; SUSPENSION; TEMPERATURE; TILAPIA; VISCOSITY;

OREOCHROMIS; OREOCHROMIS MOSSAMBICUS; OREOCHROMIS NILOTICUS; TILAPIA;

EID: 0036126077 PISSN: 03088146 EISSN: None Source Type: Journal
DOI: 10.1016/S0308-8146(01)00328-4 Document Type: Article

Times cited : (327)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.