Improving the Quality of Fish Oil from Fat Viscera of Striped Catfish (Pangasiushypopthalmus) Processing By-Product with Neutralization and Bleaching

Autor:	PipihSuptijah PipihSuptijah, Nadia Fitriana, NilamPuspaRuspatti NilamPuspaRuspatti, Agoes Mardiono Jacoeb, Kamini Kamini, SugengHeriSuseno SugengHeriSuseno
Rok vydání:	2017
Předmět:	media_common.quotation_subject By-product Quality (business) General Chemistry Food science Biology Fish oil Industrial and Manufacturing Engineering Neutralization Food Science media_common Catfish
Zdroj:	Advance Journal of Food Science and Technology. 13:218-223
ISSN:	2042-4876 2042-4868
DOI:	10.19026/ajfst.13.5159
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7e5c3dc57c573fb7ed2a13cee4cb89bb https://doi.org/10.19026/ajfst.13.5159 Zobrazit plný text záznamu