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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Universitas Sebelas Maret
2016-08-01
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| Цуврал: | Alchemy |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://jurnal.uns.ac.id/index.php?journal=alchemy&page=article&op=view&path[]=544 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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