Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/36703
Title: | Karakteristik Fisika Kimia Gel Ikan Sapu-Sapu (Hyposarcus pardalis) dari Bahan Baku Surimi |
Authors: | Poernomo, Djoko Suptijah, Pipih Rahmawati, Desy |
Issue Date: | 2006 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | Fish get product is one product of which mode from fish meat with role of aklin and myosin protein which contained inside it. Surimi is a Japanese term for fisheries product that process become half or intermediate product from crushed fish meat after through process such as washing, pressing, salt addition, and or without polyphospat. |
URI: | http://repository.ipb.ac.id/handle/123456789/36703 |
Appears in Collections: | Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
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buku hal 1.pdf | Publication | 105.25 kB | Adobe PDF | View/Open |
buku hal 2.pdf | Publication | 83.97 kB | Adobe PDF | View/Open |
buku hal 3.pdf | Publication | 47.79 kB | Adobe PDF | View/Open |
buku hal 4.pdf | Publication | 75.73 kB | Adobe PDF | View/Open |
buku hal 5.pdf | Publication | 92.18 kB | Adobe PDF | View/Open |
buku hal 6.pdf | Publication | 104.11 kB | Adobe PDF | View/Open |
buku hal 7.pdf | Publication | 83.86 kB | Adobe PDF | View/Open |
buku hal 8.pdf | Publication | 80.38 kB | Adobe PDF | View/Open |
buku hal 9.pdf | Publication | 82.81 kB | Adobe PDF | View/Open |
buku hal 10.pdf | Publication | 97.29 kB | Adobe PDF | View/Open |
buku hal 11.pdf | Publication | 100.78 kB | Adobe PDF | View/Open |
buku hal 12.pdf | Publication | 85.43 kB | Adobe PDF | View/Open |
buku hal 13.pdf | Publication | 50 kB | Adobe PDF | View/Open |
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