Food Technology and Halal Science Journal最新文献

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KARAKTERISTIK FISIK KIMIA KITOSAN DARI CANGKANG RAJUNGAN (Portunus pelagius) MELALUI PROSES DEASETILASI DENGAN KONSENTRASI NaOH DAN WAKTU EKSTRAKSI SERTA DI APLIKASIKAN SEBAGAI BAHAN PENGAWET ALAMI PADA FILLET IKAN NILA rajtunus pelagius贝壳的KITOSAN化学物质特征，经过时间和提取浓度的中和和用作一种天然防腐剂的过程

Food Technology and Halal Science Journal Pub Date : 2018-02-01 DOI: 10.22219/fths.v2i1.12972

Izzah Nazilatul Laili

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引用次数: 1

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