NDLI: Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods

Content Provider	Scilit
Author	Kwak, Ki-Seok Cho, Seung-Mock Ji, Cheong-Il Lee, Yang-Bong Kim, Seon-Bong
Copyright Year	2009
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2007.01603.x/pdf
Ending Page	1484
Page Count	5
Starting Page	1480
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2007.01603.x
Journal	International Journal of Food Science & Technology
Issue Number	8
Volume Number	44
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2009-08-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Drying Methods Functional Properties Shark Cartilage Viscoelastic Properties
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods