The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

Food Chemistry

Volumn 115, Issue 1, 2009, Pages 124-128

  Hao, Shuxian ^a   Li, Laihao ^a   Yang, Xianqing ^a   Cen, Jianwei ^a   Shi, Hong ^a   Bo, Qi ^a   He, Junyan ^b  

^a SOUTH CHINA SEA FISHERIES RESEARCH INSTITUTE   (China)

^b GUANGDONG OCEAN UNIVERSITY   (China)

Author keywords

Gel strength; Gelatin; Pretreatment; Skin; Sturgeon; Viscosity

Indexed keywords

EID: 60749123859     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.080     Document Type: Article

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