THE SOAKING EFFECT ON DIFFERENT HYDROCLORIDE ACID LEVEL AND SOAKING TIME ON PH, SWELLING PERCENTAGE AND COLLAGEN YIELD OF CHICKEN SHANK BONE
Collagen is the main ingredient in the gelatin manufacture. The purpose of the study was todetermine the pH value, the swelling percentage and collagen yield of chicken shank bones which weresoaked by different HCl concentration and soaking time. The pH value and swelling percentage ofchicken shank...
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| Main Authors: | , , |
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| Format: | EJournal Article |
| Published: |
Diponegoro University,
2013-06-15.
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| Subjects: | |
| Online Access: | Get Fulltext |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |