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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Bibliographic Details
Main Author:	Kee, Huey Ying
Format:	Thesis
Language:	English
Published:	2013
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/43596/

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