Control of Foam Formation by Antifoam during Demineralization of Crustacean Shell in Preparation of Chitin
Author:
Affiliation:
1. Department of Food Science and Technology, Catholic University of Taegu-Hyosung, Hayang 712-702, South Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9802676
Reference7 articles.
1. Micro-scale Method for Determining Foaming Properties of Protein
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