Gelification of collagenous material from muscle and skin of hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb) according to variation in pH and the presence of NaCl in the medium
- 1 July 1990
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 191 (1) , 11-15
- https://doi.org/10.1007/bf01202357
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Collagen leaching from hake skinIndustrial & Engineering Chemistry Product Research and Development, 1981
- Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D‐Amino AcidsJournal of Food Science, 1981
- A study of the protein impurities in gelatins with ion-exchange resinsBiochemical Journal, 1960