PENGARUH KUANTITAS GARAM TERHADAP KUALITAS BEKASAM
Fish is one of the animal protein sources consumed by people because it is relatively easy to obtain and affordable. The abundant of the fish needs some ways to preserve it, one of them is by making bekasam. Bekasam is fish fermented product which is procesed with the addition of rice and salt. One...
| Główni autorzy: | , , |
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| Format: | Artykuł |
| Język: | Indonesian |
| Wydane: |
Universitas Islam Negeri Raden Fatah Palembang
2016-08-01
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| Seria: | Jurnal Biota |
| Hasła przedmiotowe: | |
| Dostęp online: | http://jurnal.radenfatah.ac.id/index.php/biota/article/view/736 |