Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi
Gelatin from the skin of red stingray fish (Dasyatis akajei) pretreated witk0.2 M acetic acid and extracted with distilled water at 45 °C for five different extraction times (4, 8, 12, 16 and 20 hrs) were characterized. The yield ranged from 0.081-0.136% (wet weight basis). The protein content range...
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| Format: | Thesis |
| Language: | English |
| Published: |
2012
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| Online Access: | https://ir.uitm.edu.my/id/eprint/53057/1/53057.pdf https://ir.uitm.edu.my/id/eprint/53057/ |
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