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...

書誌詳細
第一著者:	Kee, Huey Ying
フォーマット:	学位論文
言語:	英語
出版事項:	2013
主題:	T11.95-12.5 Industrial directories
オンライン･アクセス:	http://eprints.usm.my/43596/

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