Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
Gelatin from sutchi catfish {Pangasius sutchi) skin was extracted by using hot water extraction and several pre-treatments were done to the skin to remove the fishy flavor and odor. The effect on yield and physical properties of the gelatin were determined. Sutchi catfish skin was divided into three...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2016
|
| 主題: | |
| 在線閱讀: | https://ir.uitm.edu.my/id/eprint/53088/1/53088.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|