Filter by
Found 1 from your keywords: author=Hardianti, Ega
KARAKTERISTIK KIMIA DAN SENSORI ABON SAGARURUNG BERDASARKAN JENIS IKAN
This research aims to process smoked Sagarurung fish as the main ingredient for making Sagarurung shredded fish, as well as to determine the chemical and sensory characteristics of Sagarurung shredded fish from catfish, tilapia and snakehead fish. Sagarurung smoked fish is a typical product from Penukal Abab Lematang Ilir Regency, South Sumatra. Smoked Sagarurung fish is verified to be shredded…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1579062024
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography