Comparison of physicochemical properties of duck (khaki campbell) bone gelatine and commercial gelatines

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Comparison of physicochemical properties of duck (khaki campbell) bone gelatine and commercial gelatines

Bibliographic Details
Main Author:	Amirah Afiqah Mohd Rahmat (Author)
Corporate Author:	Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format:	Book
Language:	English
Published:	2019
Subjects:	Gelatin Universiti Sultan Zainal Abidin > Project report

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