Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. [electronic resource]
Producer: 20100719Description: 229-42 p. digitalISSN:- 1465-3478
- Algorithms
- Animals
- Bass
- Cattle
- Compressive Strength
- Dietary Carbohydrates -- analysis
- Dietary Fats -- analysis
- Dietary Proteins -- analysis
- Elasticity
- Food Analysis -- methods
- Food Handling
- Food Technology
- Gelatin -- chemistry
- Gels
- Hardness
- Mechanical Phenomena
- Osmolar Concentration
- Pliability
- Skin -- chemistry
- Species Specificity
- Swine
- Water -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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