捷克农业科学研究院
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作者:Maciej Wielgosz , Piotr Kulawik
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2019, Vol.37, pp.246-251CAAS
摘要:The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different...

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