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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| Formatua: | Artikulua |
| Hizkuntza: | English |
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Penerbit UiTM (UiTM Press)
2019
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| Sarrera elektronikoa: | https://ir.uitm.edu.my/id/eprint/28258/1/28258.pdf https://doi.org/10.24191/srj.v16i2.6175 |