EFFECTIVENESS OF GELATIN EXTRACTED FROM CHICKEN CLAWS AS A NATURAL PRESERVATIVES FOR BEEF AND FISH
Gelatin has been successfully extracted from chicken clawsby acid hydrolysis method through four major stages of degreasing, demineralization, extraction and drying. The yield of extracted gelatin obtained from wet chicken claws was about 6.21 % (w/w). The effectiveness of gelatin...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Universitas Sebelas Maret
2016-08-01
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| Seri Bilgileri: | Alchemy |
| Konular: | |
| Online Erişim: | https://jurnal.uns.ac.id/index.php?journal=alchemy&page=article&op=view&path[]=544 |
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