Lokasi: Physicochemical Properties of Duck Feet Collagen with Different Soaking Time and Its Application in Surimi

Main Authors:	Theng, Chong Hui; Food Technology Program, Universiti Sains Malaysia, Minden, 11800, Penang, Malaysia, Huda, Nurul; School of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia, Nik Muhammad, Nik Aisyah; Food Technology Program, Universiti Sains Malaysia, Minden, 11800, Penang, Malaysia, Wariyah, Chatarina; Department of Food Science, Faculty of Agroindustry, Mercu Buana University of Yogyakarta, 55753, Yogyakarta, Indonesia, Hashim, Haslaniza; School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia 43600, UKM, Bangi, Selangor, Malaysia
Other Authors:	Chong Hui Theng, Nik Aisyah Nik Muhammad, Universiti Sains Malaysia, Nurul Huda, Universiti Sultan Zainal Abidin
Format:	Article info application/pdf eJournal
Bahasa:	eng
Terbitan:	International Journal on Advanced Science, Engineering and Information Technology , 2018
Subjects:	duck feet collagen EDTA sardine surimi
Online Access:	http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/2670 http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/2670/pdf_735

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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