Tổng quan tài liệu về gelatin và ứng dụng của nó trong công nghệ thực phẩm 2
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2.2. Nguyên tắc sản xuất gelatin
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6•'.3#yŽiŠ'%$!9e\ ^e"o!&'œ*^\nh4'mt•!5!#+'\n'%$'%
6"'%,h!"##$%&'i04A'!5!_'˜'%4l''‚e,$mb#_,[9}ƒ'%^>!
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2.3. Sự thay đổi cấu trúc từ collagen sang gelatin
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2.4. Phương pháp sản xuất gelatin trong công nghiệp
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2.1.1. Tiền xử lý nguyên liệu thô
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¢4A'•,$mb`$!t6$"mf"'$*#†!'m75!^az!p_!j'4
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2.1.4. Quá trình cô đặc
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i0i$*p#4^‚'%e[!'6"'%m \'!A'\z'%'mt˜$m;m7
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2Or#_m>mgh!*+!lQ'%90!,$!zmo!!bmt'!$"mgh!mg$`$#g
#†!m7\3,>!#>
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3.1. Điểm đẳng điện
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3.2. Sự phân bố khối lượng của gelatin
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