The Pindang Fish Quality is Based on Physical, Chemical, and Biological Parameters
E Setyowati, HY Agustin - Jurnal Penelitian Pendidikan IPA, 2022 - jppipa.unram.ac.id
Processing of fish products is mostly done by refining. However, spinning also has
drawbacks, namely low durability and ease to rot. The purpose of the research was to test …
drawbacks, namely low durability and ease to rot. The purpose of the research was to test …
[图书][B] Fisiologi Pasca Panen Hasil Perikanan
Dengan mengucap syukur kepada Tuhan Yang Maha Esa, buku ini hadir sebagai upaya
untuk memahami lebih dalam tentang fisiologi hewan, termasuk mekanisme adaptasi …
untuk memahami lebih dalam tentang fisiologi hewan, termasuk mekanisme adaptasi …
Food Safety Study in Terms of Formaldehyde Content and Bacterial Contamination Levels of Cob Pindang Fish in Simo Gunung and Balong Sari Traditional Markets …
N Hanifah, R Yulistiani… - … (Asian Journal of …, 2023 - ajarcde-safe-network.org
Formalin is a food additive that has been banned by BPOM but can still be found in food
products. This study aims to determine: 1) the food safety of pindang fish sold in traditional …
products. This study aims to determine: 1) the food safety of pindang fish sold in traditional …
Karakteristik Dan Uji Patogenitas Bakteri Patogen Pada Ikan Keumamah
N Thahira - 2024 - repository.ar-raniry.ac.id
Ikan Kayu (Keumamah) adalah makanan tradisional khas Aceh yang terbuat dari ikan tuna,
cakalang, dan tongkol yang dilapisi tepung terigu dan dijemur dibawah sinar matahari …
cakalang, dan tongkol yang dilapisi tepung terigu dan dijemur dibawah sinar matahari …