Browsing UT - Aquatic Product Technology by Subject "instant cream soup"
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Mikroenkapsulasi Minyak Ikan Asam Lemak Omega-3 sebagai Bahan Fortifikasi pada Sup Krim Kepiting Instan
(2015)Omega-3 fatty acids have important roles in improvement of human intelligent and health, but are susceptible to oxidation which potentially produce rancid aroma. Microencapsulation of Sardinella sp. fish oil which is rich ...