Optimasi Pembuatan Gelatin dari Tulang Ikan Kaci-Kaci (Plectorhynchus chaetodonoides Lac.) Menggunakan Berbagai Konsentrasi Asam dan Waktu Ekstraksi | Zendy

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Optimasi Pembuatan Gelatin dari Tulang Ikan Kaci-Kaci (Plectorhynchus chaetodonoides Lac.) Menggunakan Berbagai Konsentrasi Asam dan Waktu Ekstraksi

Author(s) -

Tazwir Tazwir,

Diah Lestari Ayudiarti,

Rosmawaty Peranginangin

Publication year - 2014

Publication title -

jurnal pascapanen dan bioteknologi kelautan dan perikanan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2406-9264

pISSN - 1907-9133

DOI - 10.15578/jpbkp.v2i1.26

Subject(s) - food science , physics , chemistry

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