The effect of wet-salting preservation method on the physicochemical and microbial quality of Dasyatis sp.
Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as an efficient and inexpensive preservation method. T...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2021-07-01
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| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/63/89 |