Effect of broiler age and extraction temperature on characteristic chicken feet skin gelatin
Gelatin was prepared from chicken feet skin of Broiler. Yield, moisture, ash content, pH value, fat content, protein content, viscosity and gel strength of the chicken feet skin were evaluated. A completely randomize factorial design was used, with two levels of broiler age (30 and 40 day) and tr...
| Main Authors: | , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2010
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/273201/1/ISTAP_2010_Taufik_et.al.pdf |