Effect of Enzymmatic hydrolysis using papain on the quality of fish protein hydrolysate from fringescale sardine

Giyatmi, Giyatmi and Farida Ariyani, Farida and Heri Lumanta, Heri (2007) Effect of Enzymmatic hydrolysis using papain on the quality of fish protein hydrolysate from fringescale sardine. [Experiment]

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EFFECT PAPAIN - COMPRESSED.pdf
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Item Type:	Experiment
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Teknologi Pangan dan Kesehatan > Teknologi Pangan
Depositing User:	Abdoel hasim usahid
Date Deposited:	09 Mar 2022 03:15
Last Modified:	09 Mar 2022 03:15
URI:	http://repository.usahid.ac.id/id/eprint/1596

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