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      Pengaruh Jenis Kapang dan Lama Fermentasi terhadap Mutu Ikan Kayu (Katsuobushi) Cakalang 

      Giyatmi; Basmal, Jamal; Wijaya, C. Hanny; Fardiaz, Srikandi (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 ...

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      AuthorBasmal, Jamal (1)Fardiaz, Srikandi (1)Giyatmi (1)Wijaya, C. Hanny (1)Date Issued
      2000 (1)
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      Copyright © Central Library of Bogor Agricultural University.
      Jl. Raya Darmaga Kampus IPB Darmaga Bogor 16680 West Java Indonesia
      All rights reserved. 2017
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository