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Pengaruh Jenis Kapang dan Lama Fermentasi terhadap Mutu Ikan Kayu (Katsuobushi) Cakalang
(IPB (Bogor Agricultural University), 2000)
Study on the effect offungi and fermentation duringprocessing of dried fish stick (katsuobusht) has been carried out. Dried fi~h stick (-bushi) is agapanese traditional fishproduct used for flavourant. One of theprocessing ...