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：

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页码：214 / &

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