Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang
Abstract Shrimp is one source of protein that people like. Shrimps have major weaknesses that are susceptible to decay due to physiological, mechanical, and microbiological influences. One effort to process and preserve the simple and easy fishery is fermentation. The salt concentration used in shr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret
2017-08-01
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| Series: | Bioedukasi: Jurnal Pendidikan Biologi |
| Subjects: | |
| Online Access: | https://jurnal.uns.ac.id/bioedukasi/article/view/11568 |