Gianto, M.S. & Putri, R.M.S. (2017). Total Amino Acids and Protein Concentrate of Sea
Cucumber (Stichopus vastus) From Natuna Waters, Riau Islands. FishtecH – Jurnal Teknologi
Hasil Perikanan, 6(2), p.p. 186-192.
Gomez Estaca, J., et al. (2009). Gelatin Applications in Food Industry. Food Hydrocolloids,
23(3), p.p. 1019-1026.
Gómez-Guillén, M.C. & Montero, P. (2001). Extraction of gelatin from fish skins by high
pressure treatment. Food Hydrocolloids, 15(3), p.p. 323-329.
Gornall G., Charles J. Bardawill, Maxima M. David, DETERMINATION OF SERUM
PROTEINS BY MEANS OF THE BIURET REACTION, Journal of Biological Chemistry, vol
177, Issue 2, 1949, p.p.751-766, https://doi.org/10.1016/S0021-9258(18)57021-6.
Gudmundsson, M., & Hafsteinsson, H. (1997). Gelatin from cod skins as affected by
chemical treatments. Journal of Food science, 62(1), p.p.37-39.
Guerrero, M. & Retiere, L. (1992). Etude de la farine de poisson. France : Ifremer/ Inter
Pêche.
Guiraud, J.-P. & Rosec, J.-P. (2004). Pratique des normes en microbiologie alimentaire.
France: AFNOR.
Hampton, I. (1958). Chemical Analysis of Holothurian sclerites. Nature, London, p.181.
Harry van Goor (2016). Catalogue of the marine life of the Canary Islands: Determination of
marine life. Canary Islands: Marine Institute Publishing, p.256
Harvey, R.A. (2007). Lippincott’s Illustrated Reviews: Microbiology. Baltimore, USA:
Lippincott Williams & Wilkins.
Hu, L., Ying, J., & et al. (2018). Antitumor potential of marine natural products: A mechanistic
investigation. Anti-Cancer Agents in Medicinal Chemistry, 18(5), p.p.702-718.
Hulmes, D.I., Taylor, T.H. & Davies, J.C. (2008). Influence of amino acid composition,
molecular structure, and environmental conditions on gelatin properties. International Journal
of Biological Macromolecules, 43(3), p.p. 209-215.
Huss, H. (1988). Qualité du poisson frais et changements de qualité. FAO/DANIDA, p. 132.
Ifremer (2011). Institut français de recherche pour l'exploitation de la mer. Professionnels de
la mer. Rapport annuel. Ifremer, France.
Ifremer (August 2010). Fabrication de la farine et huile de poisson. France: Ifremer.
ISO 5509 (2000). Animal and vegetable fats and oils: Preparation of methyl esters of fatty
acids. Geneva: International Organization for Standardization.
Ivanova-Kazas, O.M. (1977). Asexual Reproduction of Animals. LGU, Leningrad, Russia.
Cucumber (Stichopus vastus) From Natuna Waters, Riau Islands. FishtecH – Jurnal Teknologi
Hasil Perikanan, 6(2), p.p. 186-192.
Gomez Estaca, J., et al. (2009). Gelatin Applications in Food Industry. Food Hydrocolloids,
23(3), p.p. 1019-1026.
Gómez-Guillén, M.C. & Montero, P. (2001). Extraction of gelatin from fish skins by high
pressure treatment. Food Hydrocolloids, 15(3), p.p. 323-329.
Gornall G., Charles J. Bardawill, Maxima M. David, DETERMINATION OF SERUM
PROTEINS BY MEANS OF THE BIURET REACTION, Journal of Biological Chemistry, vol
177, Issue 2, 1949, p.p.751-766, https://doi.org/10.1016/S0021-9258(18)57021-6.
Gudmundsson, M., & Hafsteinsson, H. (1997). Gelatin from cod skins as affected by
chemical treatments. Journal of Food science, 62(1), p.p.37-39.
Guerrero, M. & Retiere, L. (1992). Etude de la farine de poisson. France : Ifremer/ Inter
Pêche.
Guiraud, J.-P. & Rosec, J.-P. (2004). Pratique des normes en microbiologie alimentaire.
France: AFNOR.
Hampton, I. (1958). Chemical Analysis of Holothurian sclerites. Nature, London, p.181.
Harry van Goor (2016). Catalogue of the marine life of the Canary Islands: Determination of
marine life. Canary Islands: Marine Institute Publishing, p.256
Harvey, R.A. (2007). Lippincott’s Illustrated Reviews: Microbiology. Baltimore, USA:
Lippincott Williams & Wilkins.
Hu, L., Ying, J., & et al. (2018). Antitumor potential of marine natural products: A mechanistic
investigation. Anti-Cancer Agents in Medicinal Chemistry, 18(5), p.p.702-718.
Hulmes, D.I., Taylor, T.H. & Davies, J.C. (2008). Influence of amino acid composition,
molecular structure, and environmental conditions on gelatin properties. International Journal
of Biological Macromolecules, 43(3), p.p. 209-215.
Huss, H. (1988). Qualité du poisson frais et changements de qualité. FAO/DANIDA, p. 132.
Ifremer (2011). Institut français de recherche pour l'exploitation de la mer. Professionnels de
la mer. Rapport annuel. Ifremer, France.
Ifremer (August 2010). Fabrication de la farine et huile de poisson. France: Ifremer.
ISO 5509 (2000). Animal and vegetable fats and oils: Preparation of methyl esters of fatty
acids. Geneva: International Organization for Standardization.
Ivanova-Kazas, O.M. (1977). Asexual Reproduction of Animals. LGU, Leningrad, Russia.