Lokasi: Physicochemical Properties of Duck Feet Gelatin Powder Extracted with Acetic Acid

Main Authors:	Mohd Zain, Fatin Arina; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Malaysia, Shahidan, Norshazila; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Terengganu, Malaysia, Septama, Abdi Wira; Research Centre for Chemistry, Indonesian Institute of Science, Jakarta, Indonesia., Hashim, Haslaniza; Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia, Adzitey, Frederick; Department of Animal Science, University for Development Studies, P. O. Box TL 1882, Tamale, Ghana, Julmohammad, Norliza; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia, Huda, Nurul; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
Other Authors:	Universiti Sultan Zainal Abidin, Universiti Malaysia Sabah
Format:	Article info application/pdf eJournal
Bahasa:	eng
Terbitan:	International Journal on Advanced Science, Engineering and Information Technology , 2021
Subjects:	Gelatin duck feet physicochemical properties amino acid composition
Online Access:	http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/16715 http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/16715/pdf_1937

Koleksi	International Journal on Advanced Science, Engineering and Information Technology
Gedung	Indonesian Society for Knowledge and Human Development
Institusi	Indonesian Society for Knowledge and Human Development
Kota	-
Provinsi	DKI JAKARTA
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