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    • Effect of buffer and pH on the protein extraction for chicken meat 

      M. K., Nahar; Zarina, Zakaria, Dr.; Uda, Hashim, Prof. Dr. (Trans Tech Publications, 2013)
      The study was undertaken to determine the extraction of proteins from chicken meat. The effect of buffer (phosphate, citrate and glycine) and four pH values (6.0, 7.0, 8.0 and 9.0) were investigated. The protein extractability ...