[1]
2026. Evaluation of quality characteristics of gelatin from milkfish bone result of enzymatic hydrolysis. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI). 11, 2 (Jun. 2026), 61–75. DOI:https://doi.org/10.33061/jitipari.v11i2.12110.