PERUBAHAN SIFAT-SIFAT BIOKIMIAWI, FISIKAWI, MIKROBIAWI, DAN SENSORIS PRODUK "WADI" IKAN BETOK (Anabas testudineus Bloch) = BIOCHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHANGES OF "WADI" WALKING FISH
ABSTRACT "Wad?' is a traditional fermented fish product originally from South Kalimantan. This research was conducted to study the changes of biochemical, physical, microbiological and sensory properties of "wadi" during processing. "Wadi" was made from "Betok"...
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[Yogyakarta] : Universitas Gadjah Mada
1999
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