Open AccessThe Effect of Acid Concentration and Duration of Submersion toward the Characteristics of Gelatin of Eel Fish Bone (Anguilla bicolor) Produced through Acid Process
Author(s) -
Bara Yudhistira,
Endang Palupi,
Windi Atmaka
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/246/1/012046
Subject(s) - submersion (mathematics) , gelatin , chemistry , food science , viscosity , zoology , chromatography , fishery , biochemistry , biology , materials science , mathematical analysis , mathematics , composite material , differentiable function