The Effect of Hydrochloric Acid (HCL) Concentration on the Quality of Gourami Bone Gelatin (Ospheronemus Gouramy Lac)

Autor:	Diah Rosmiati, Dindin Jamaludin, Anggita Rahmi Hafsari
Rok vydání:	2018
Předmět:	Gourami chemistry.chemical_compound food.ingredient food biology Chemistry Hydrochloric acid Food science biology.organism_classification Gelatin
Zdroj:	Proceedings of the 1st International Conference on Recent Innovations.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3aed80e42d5c424740ce599d5fe455aa https://doi.org/10.5220/0009947329832989 Zobrazit plný text záznamu