Pengaruh sumber dan konsentrasi garam (Na Cl) pada proses pengasaman (pickling) terhadap mutu kulit domba untuk sarung tangan
The aim of the research was to determine the effects of source and concentration of salt (NaCl) during the pickling process on the leather quality of sheep skin for glove. The kind of salt and concentration developed during pickling process of sheep skin the purified salt, Australian salt, Wedung De...
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| Format: | Article |
| Language: | English |
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Center for Leather, Rubber, and Plastics
2009-06-01
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| Series: | Majalah Kulit, Karet, dan Plastik |
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| Online Access: | http://ejournal.kemenperin.go.id/mkkp/article/view/228/205 |