Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap
One of the processes of smoking fish is using organic materials. Smoking also gives a good flavor and aroma. Smoked fish can be consumed directly and also processed further. The study aimed to measure the effect of various smoke sources on microbiological, organoleptic and protein levels of smoked t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh
2022-11-01
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| Series: | AcTion: Aceh Nutrition Journal |
| Subjects: | |
| Online Access: | https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/724 |