Effect of temperature and drying time on chemical characteristics of duck bone meal

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Making duck bone meal as a source of calcium using the sidrap protein hydrolysis technology from poultry-based conventional food processing waste

N Qisti, R Rukmelia, Z Najah… - … : Jurnal Sains dan …, 2021 - jurnal.untirta.ac.id
This research is a study to improve duck bone meal characteristics with higher calcium and
protein content. This study aims to determine the best conditions of modification processing …
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[引用][C] Pengolahan Limbah Tulang Itik Sebagai Limbah Domestik Kabupaten Sidenreng Rappang

N Qisti, S TP, S Rukmelia, I Haryono, S Pt - 2021 - Media Sains Indonesia
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