Karakteristik Bakso Ikan dari Campuran Sumiri dari Ikan Layang (Decapterus spp) dan Ikan Merah (Lutjanus sp) pada Penyimpanan Suhu Dingin

dc.contributor.author	Chairita
dc.date.accessioned	2010-05-05T03:57:22Z
dc.date.available	2010-05-05T03:57:22Z
dc.date.issued	2008
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/11963
dc.description.abstract	The utilization of Mackerel Scand (Decapterus spp) has not been done yet optimally. This species is potential fish to be processed into sumiri that is a raw material of fish jelly product, such as fishball. Mackerel Scad contains red meat in greater proportion compared using alkaline leaching methode; and mixed with Red Snapper (Lutjanus sp) sumiri to be used a raw material of fishball.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Karakteristik Bakso Ikan dari Campuran Sumiri dari Ikan Layang (Decapterus spp) dan Ikan Merah (Lutjanus sp) pada Penyimpanan Suhu Dingin	id