SAMHA, H. .; AFIFAH, I. Q. The impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus). Journal of Halal Product and Research (JHPR), [S. l.], v. 7, n. 2, p. 125–136, 2024. DOI: 10.20473/jhpr.vol.7-issue.2.125-136. Disponível em: https://e-journal.unair.ac.id/JHPR/article/view/61323. Acesso em: 21 dec. 2024.