Effect of Rice and Fish on Its Extrusion Product During Storage I : Carp (Cyprinus carplo L.)

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DC Field	Value	Language
dc.contributor.author	Suwandi, Ruddy
dc.contributor.author	Rachmawati, D.
dc.contributor.author	Nitibaskara, Rudy R.
dc.date.accessioned	2010-05-21T06:29:37Z
dc.date.available	2010-05-21T06:29:37Z
dc.date.issued	1997
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/24264
dc.description.abstract	The aim of this study is to observe the affect of additional fish meat to the crunchiness and taste of rice snack's extrusion product. A local carp (Cyprlnus carpio L.) is used as a source of fish protein, The result indicated that the size of grain and the composition between rice and fish meat influenced to the crunchiness and taste of the snack, The best result of fish ment - rice composition is J : 17,	id
dc.publisher	IPB (Bogor Agriculture University)
dc.title	Effect of Rice and Fish on Its Extrusion Product During Storage I : Carp (Cyprinus carplo L.)	id
Appears in Collections:	Fishery Resources Utilization

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EFFECT OF RICE AND FISH ON ITS EXTRUSION PRODUCT.pdf	Publication	154.32 kB	Adobe PDF	View/Open
EFFECT OF RICE AND FISH ON ITS EXTRUSION PRODUCT.ps	Postscript	264.58 kB	Postscript	View/Open

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