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pro vyhledávání: '"wet-salting method"'
Autor:
Novianti Adi Rohmanna, Zuliyan Agus Nur Muchlis Majid, Syifa’ Rabbani, Sri Kumalaningsih, Sucipto
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 4, Iss 1, Pp 63-67 (2021)
Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as a
Externí odkaz:
https://doaj.org/article/e6bf824cca234ec7bf1d5d772a255445
