NIPPON SUISAN GAKKAISHI
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
On the Preparation of Gelatin from the Fish-skin (I)
T. OYA, N. GEJO
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1949 Volume 15 Issue 3 Pages 131-133

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Abstract

We examined the effect of the temperature and time of extraction of the fish skin on the melting point and jelly strength of the gelatin obtained.
The results of these experiments are shown in Tab. 1 and 2.

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  • Nippon Suisan Gakkaishi is an official journal of the Japanese Society of Fisheries Science written in Japanese only.
    The society publishes an English journal, Fisheries Science, as well, which accepts submissions from non-members of the society over the world. Detailed information is available in http://jsfs.jp/en/journals/fisheries-science.
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