Trout Skin Gelatin-Based Edible Film Development

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Kim, Dayeon ^a   Min, Sea C ^a  

^a Seoul Women University   (South Korea)

Author keywords

Edible film; Gelatin; Glycerol; Protein; Trout

Indexed keywords

AMINO ACID; GELATIN; GELATIN FILM; GLYCEROL; PLASTICIZER;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; FLOW KINETICS; FOOD HANDLING; FOOD PACKAGING; METABOLISM; METHODOLOGY; PERMEABILITY; SKIN; SOLUBILITY; SOLUTION AND SOLUBILITY; TEMPERATURE; TROUT; VISCOSITY; WATER VAPOR;

AMINO ACIDS; ANIMALS; COLOR; FOOD HANDLING; FOOD PACKAGING; GELATIN; GLYCEROL; PERMEABILITY; PLASTICIZERS; RHEOLOGY; SKIN; SOLUBILITY; SOLUTIONS; STEAM; TEMPERATURE; TROUT; VISCOSITY;

SALMONIDAE;

EID: 84866005608     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02880.x     Document Type: Article

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