Browsing Faculty of Fisheries and Marine Science by Subject "Frying"
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Changes in nutritional composition of skipjack (Katsuwonus pelamis) due to frying process
(2015)Skipjack is one of Indonesian commodity that can be processed in traditional process (katsuobushi, dashi, and smoked fish) and modern process. Frying process is common way to processing skipjack in the local community. ...