Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods

International Journal of Food Science and Technology

Volumn 44, Issue 8, 2009, Pages 1480-1484

  Kwak, Ki Seok ^a   Cho, Seung Mock ^b   Ji, Cheong Il ^a   Lee, Yang Bong ^a   Kim, Seon Bong ^a  

^a Pukyong National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Drying methods; Functional properties; Gelatin; Shark cartilage; Viscoelastic properties

Indexed keywords

CHONDRICHTHYES; ISURUS OXYRINCHUS;

EID: 70350294121     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01603.x     Document Type: Article

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