Studies on the Enzymatic Processing Technology of Preparing Edible Gelatin from Pigskin

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Studies on the Enzymatic Processing Technology of Preparing Edible Gelatin from Pigskin
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The technological process and the operational parameters in the production of edible gelatin by enzymatic procedure from pigskin have recently been studied. After the grading and milling the acid swollen pigskin, 1938 neutral proteolytic enzyme was added

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Hou Guoquan Wang Zhang. Studies on the Enzymatic Processing Technology of Preparing Edible Gelatin from Pigskin[J]. Journal of Food Science and Biotechnology,1992,11(1).

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Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

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