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PENGARUH KONSENTRASI GARAM PADA PEDA IKAN KEMBUNG (Rastrelliger sp.) DENGAN FERMENTASI SPONTAN
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 2009)
Peda is one of fermented fish product without further drying process, so it still classified as an intermediate moisture food where the fermentation process is still exist. The objective of research was to know the influence ...