Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product
The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kementerian Kelautan dan Perikanan
2023-05-01
|
| Series: | Squalen |
| Subjects: | |
| Online Access: | http://bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/739 |