Physical and chemical properties of wami tilapia skin gelatin-Reference-Cited by-同舟云学术

Physical and chemical properties of wami tilapia skin gelatin

Published:2013-08-20 Issue:3 Volume:33 Page:592-595
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

Alfaro Alexandre Da Trindade¹,Fonseca Gustavo Graciano²,Balbinot Evellin¹,Machado Alessandra¹,Prentice Carlos³

Affiliation:

1. Federal Technological University of Paraná, Brazil

2. Federal University of Grande Dourados, Brazil

3. Federal University of Rio Grande, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v33n3/aop_cta_6087.pdf

Reference25 articles.

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2. Enhancement of functional properties of wami tilapia (Oreochromis urolepis hornorum) skin gelatin at different pH values;ALFARO A. T.;Food and Bioprocess Technology,2012

3. Official Methods of the Association of Official Agricultural Chemist's International,2000

4. Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus;BENJAKUL S.;Food Chemistry,2009

5. Methods for Sampling and Testing Gelatin (Physical and Chemical Methods),1975

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