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pro vyhledávání: '"Saeed Olorunnisola"'
Autor:
Fitri Octavianti, Saeed Olorunnisola, Hassan A. Al-Kahtani, Irwandi Jaswir, Mohammed Asif Ahmed, Elsayed A. Ismail, Ademola Monsur Hammed
Publikováno v:
International Journal of Food Properties. 20:2559-2568
Camel bone was demineralized through HCl acidulation process at different concentrations (0.0%, 1.5%, 3.0%, and 6.0%) over 1–5 days. The level of demineralization was acid concentration and soaking time dependent. Highest demineralization (62.0%) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b88f624954976eae761672934f984614
https://doi.org/10.1080/10942912.2016.1244543
https://doi.org/10.1080/10942912.2016.1244543
