Perkembangan Terbaru Teknologi Surimi.
Makin menurunnya populasi ikan Alaska Pollock sebagai bahan baku utama pembuatan surimi telah Membawa arah baru dalam teknologi pembuatan surimi disebabkan diperlukannya pencarian bahan Baku baru.
Main Authors: | Tina Nurkhoeriyati, Tina Nurkhoeriyati, Nurul Huda, Nurul Huda, Ahmad, Ruzita |
---|---|
Format: | Conference or Workshop Item |
Language: | English |
Published: |
2010
|
Subjects: | |
Online Access: | http://eprints.usm.my/20684/1/PERKEMBANGAN_TERBARU_TEKNOLOGI_SURIMI.pdf |
Similar Items
-
Quality Characteristics Of Duck Surimi-Like Material Using Acid And Alkaline Solubilization Methods
by: Tina, Nurkhoeriyati
Published: (2012) -
Fish Gelatin From Surimi Processing
By-Products: Extraction And Characterization
by: Bakar, Muhammad Khairulnizam Abu
Published: (2010) -
Physicochemical And Sensory Properties Of Surimi-Like Material From Duck Meat And Its Application In Burger
by: Ramadhan, Kurnia
Published: (2012) -
Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends
by: Al-Hassan, Ahmed Ali S.
Published: (2011) -
Effect Of Ozone Washing On
Physicochemical Properties And
Gel Strength Of Surimi Made
From African Catfish
(Clarias Gariepinus)
by: Bakar, Nur Aisyah Munirah Abu
Published: (2020)