MECHANISM OF GELATION OF GELATIN - INFLUENCE OF PH, CONCENTRATION, TIME AND DILUTE ELECTROLYTE ON GELATION OF GELATIN AND MODIFIED GELATINS

被引：41
作者：
BELLO, J
VINOGRAD, JR
BELLO, HR
机构：
来源：
BIOCHIMICA ET BIOPHYSICA ACTA | 1962年 / 57卷 / 02期
关键词：
D O I：
10.1016/0006-3002(62)91113-7
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
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页码：214 / &
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