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Agricultural and Biological Chemistry Volume 49, 1985 - Issue 11
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Food & Nutrition

Antifreeze Emulsions Produced from Linoleic Acid and Water Using Enzymatically Modified Gelatin

Michiko WatanabeDepartment of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo113, Japan
,
Ryohei F. TsujiDepartment of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo113, Japan
,
Noriko HiraoDepartment of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo113, Japan
&
Soichi AraiDepartment of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo113, Japan
Pages 3291-3299 | Received 14 Jun 1985, Published online: 09 Sep 2014

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