Extraction Of Fish Gelatin From Surimi Processing By-Products Aided By Enzymes Using Response Surface Methodology

Gelatin was extracted from surimi processing by-product of ribbon fish (Trichiurus lepturus) specie that consisted of skins, bones and scales, aided by enzymes, bromelain and papain. The extraction process was optimized using response surface methodology (RSM) approach with a 4-factor and 5-le...

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Détails bibliographiques
Auteur principal:	Kee, Huey Ying
Format:	Thèse
Langue:	anglais
Publié:	2013
Sujets:	T11.95-12.5 Industrial directories
Accès en ligne:	http://eprints.usm.my/43596/

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