The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted

Food Hydrocolloids

Volumn 19, Issue 6, 2005, Pages 951-957

  Gimenez B ^a   Gomez Guillen M C ^a   Montero, P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Extraction; Fish gelatin; Gel strength; Salt; Viscoelastic properties; Washing

Indexed keywords

SOLEA SOLEA;

EID: 19944382495     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.09.012     Document Type: Article

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