MECHANISM OF GELATION OF GELATIN - INFLUENCE OF CERTAIN ELECTROLYTES ON THE MELTING POINTS OF GELS OF GELATIN AND CHEMICALLY MODIFIED GELATINS

被引:110
作者
BELLO, J
RIESE, HCA
VINOGRAD, JR
机构
关键词
D O I
10.1021/j150543a035
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
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页码:1299 / 1306
页数:8
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