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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.2, 2022년, pp.179 - 184
김의현 (서울여자대학교 자연과학대학 식품공학과) , 송아영 (서울여자대학교 자연과학대학 식품공학과) , 민세철 (서울여자대학교 자연과학대학 식품공학과)
In this study, edible films made of fish and mammalian gelatins were produced using heat pressing, and their physical properties were investigated. Transparent and smooth films were formed continuously and uniformly using a mixture of fish skin gelatin (FG) or mammalian gelatin (MG), glycerol, and w...
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