Gelatins from three cultured freshwater fish skins obtained by liming process

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1256-1260

  Jamilah, B ^a   Tan, K W ^a   Umi Hartina, M R ^a   Azizah, A ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Freshwater fish skin; Gelatin; Liming; Physico chemical properties

Indexed keywords

CHEMICAL PROPERTIES; FISH; WATER;

'DRY' [; CLARIAS BATRACHUS; COLOR ATTRIBUTES; FISHY ODOR; FRESHWATER FISH SKIN; FRESHWATER FISHES; GELATIN; LIMING; PH VALUE; PHYSICOCHEMICAL PROPERTY;

AMINO ACIDS;

CLARIAS; CLARIAS BATRACHUS; MYSTUS VITTATUS; OREOCHROMIS; OREOCHROMIS NILOTICUS; PANGASIUS SUTCHI; TILAPIA;

EID: 79952506405     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.11.023     Document Type: Article

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