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Volumn 82, Issue 2, 2002, Pages 191-194
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Preparation and characterisation of gelatine from the skin of harp seal (Phoca groendlandica)
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Author keywords
Gel strength; Gelatine; Harp seal; Melting point; Skin; Viscosity
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Indexed keywords
FOOD PROCESSING;
SKIN;
DRY GELATINES;
BIOTECHNOLOGY;
ACID;
GELATIN;
EXTRACTION METHOD;
GELATIN;
MELTING;
PINNIPED;
SKIN;
VISCOSITY;
ANIMAL TISSUE;
ARTICLE;
CATTLE;
CONTROLLED STUDY;
EXTRACTION;
FOOD HANDLING;
NONHUMAN;
PRIORITY JOURNAL;
SEAL;
SKIN;
SWINE;
TEMPERATURE;
WEIGHT;
AMINO ACIDS;
ANIMALS;
CATTLE;
CHROMATOGRAPHY, GEL;
GELATIN;
SEALS, EARLESS;
SKIN;
SWINE;
TEMPERATURE;
WATER;
BOVINAE;
GADUS MORHUA;
MAMMALIA;
PHOCA;
PHOCA GROENLANDICA;
PHOCIDAE;
SUIDAE;
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EID: 0036151081
PISSN: 09608524
EISSN: None
Source Type: Journal
DOI: 10.1016/S0960-8524(01)00164-X Document Type: Article |
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Times cited : (95)
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References (12)
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