Pigskin Treatment Using Different Food-Grade-Acids: Effects on The Physicochemical Characteristics of The By-Products
<p>Upcycling foods contribute to reducing food loss and waste and provide sustainable solutions to novel products. In the present work, it was studied the use of food-grade acids (Acetic(AH), Latic(AL), Citric(AC), and Ascorbic(AA) acid) to obtain pigskin by-products, acid soluble collagen (AS...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2023-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/19939 |