Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff
This study was conducted to evaluate the effect of pre-treatment on the fishy flavour and odour removal of gelatine extracted from the skin of sutchi catfish (Pangasius sutchi). Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followe...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
Penerbit UiTM (UiTM Press),
2019.
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| Online Access: | Link Metadata |
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Internet
Link Metadata3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |