Degradation of Milkfish Bone (Chanos- chanos Forsskal) with Pure Papain Enzyme Concentration and Heating Time
Muhammad Fitri, Sri Udayana Tartar, Sitti Nurmiah & Ikbal Syukroni · Asian Food Science Journal · 2022
Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time. Study Design: The experimental design used was a factorial complete...
Open access
Research Article
10.9734/afsj/2022/v21i12607