Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis).
| Autor: | Suryanti, Suryaningrum, T D, Ikasari, D, Hastarini, E, Ayudiarti, D L, Sari, R N |
|---|---|
| Zdroj: | IOP Conference Series: Earth & Environmental Science; 2021, Vol. 733, p1-6, 6p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|