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PEMANFAATAN KUNYIT (Curcuma domestica Yal) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 2010)
The research objectives were to determine the concentration of lime and soaking time that could reduce the smell of sardine, the concentration of curcumin that could prevent the oxidation of fish, and the effect of curcumin ...