Extraction and characterization of gelatin from skipjack tuna (katsuwonus pelamis) bones
The objectives of this study were 1) to determine the optimum extraction temperature of skipjack tuna bone gelatin based on gel strength; 2) to analyze the gelatin extracted at optimum temperature for protein content, moisture content, ash content, melting temperature, pH, viscosity, color, and clar...
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Tesi |
| Lingua: | English |
| Soggetti: |