Karakteristik Fisika Kimia Gel Ikan Sapu-Sapu (Hyposarcus pardalis) dari Bahan Baku Surimi
| dc.contributor.author | Poernomo, Djoko | |
| dc.contributor.author | Suptijah, Pipih | |
| dc.contributor.author | Rahmawati, Desy | |
| dc.date.accessioned | 2010-08-11T03:52:27Z | |
| dc.date.available | 2010-08-11T03:52:27Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/36703 | |
| dc.description.abstract | Fish get product is one product of which mode from fish meat with role of aklin and myosin protein which contained inside it. Surimi is a Japanese term for fisheries product that process become half or intermediate product from crushed fish meat after through process such as washing, pressing, salt addition, and or without polyphospat. | id |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.title | Karakteristik Fisika Kimia Gel Ikan Sapu-Sapu (Hyposarcus pardalis) dari Bahan Baku Surimi | id |
