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Found 1 from your keywords: author="Irwantika, Nanda"
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ANALISIS PROKSIMAT DAN ASAM AMINO PADA TEMPURA IKAN LELE (Clarias batrachus),…
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Irwantika, Nanda

Tempura was a widely consumed ready-to-eat fish product due to its pleasant taste and convenience. Although South Sumatra was a major producer of freshwater fish, fish consumption had declined, highlighting the need for innovative and nutritious fish-based products. This study aimed to evaluate the proximate composition, including protein, fat, moisture, ash, and carbohydrates, of four tempura …

Edition
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Collation
xvi, 175 hlm.; ilus.; tab.; 29 cm.
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Call Number
T1768042025