Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"

ABSTRAK Study of effect of salt fermentaryion on protein degradation "kembung" fish (Rastrelliger neglectus) had been conducted. Guted and unguted"kembung" fish were fermented with salt-fish ratio 1:2, 1:3, and 1:4 for 7 days. Data of moisture, salt contents and protein total wer...

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Κύριος συγγραφέας: Perpustakaan UGM, i-lib
Μορφή: Άρθρο
Έκδοση: [Yogyakarta] : Universitas Gadjah Mada 2000
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