Collagen of the skin of ocellate puffer fish (Takifugu rubripes)
- Author
- NAGAI, Takeshi1 ; ARAKI, Yoko2 ; SUZUKI, Nobutaka1
[1] Department of Food Science and Technology, National Fisheries University, Shimonoseki, Yamaguchi 7596595, Japan
[2] Faculty of Home Economics, Tokyo Kasei Gakuin University, Machida, Tokyo 1940292, Japan - Source
Food chemistry. 2002, Vol 78, Num 2, pp 173-177, 5 p ; ref : 18 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Collagène Peau Poisson comestible Procédé extraction Qualité Takifugu rubripes Protéine animale
- Keyword (en)
- Collagen Skin Edible fish Extraction process Quality Animal protein
- Keyword (es)
- Colágeno Piel Pescado comestible Procedimiento extracción Calidad Proteína animal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13845221
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0308-8146(01)00396-X 
https://dx.doi.org/10.1016/S0308-8146(01)00396-X
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