Hubungan Keadaan Kimiawi dan Mikrobiologik Ikan Pindang Naya Pada Penyimpanan Suhu Kamar Dengan Sifat Organoleptiknya = Chemical, Microbiological, and Organoleptic Characteristics Relationship of Salt-Boiled Fish
ABSTRACT Research on salt-boiled fish of kembung (Rastreliger negleclus) has been conducted. Ungutted and undressed fish was boiled in 20% w/v salt solution for 20 minutes. This treatment produced sail-boiled fish containing 3% salt and 60% moisture. During five days storage at room temperature (c.a...
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| Format: | Članak |
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[Yogyakarta] : Universitas Gadjah Mada
1995
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