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Gelatins from three cultured freshwater fish skins obtained by liming process

  • Published:2011-07 Issue:5 Volume:25 Page:1256-1260
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

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

Funder

Malaysian Ministry of Science and Technology (MOSTI)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference27 articles.

1. Official method of analysis;AOAC,1995

2. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin;Arnesen;Bioresource Technology,2007

3. Physico-chemical and sensory characteristic of fish gelatin;Choi;Journal of Food Science,2000

4. The effect of processing conditions on the properties of gelatin from skate (Raja kenojei) skins;Cho;Food Hydrocolloids,2006

5. Official website of GME;GME Market data,2007
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