Karakteristik Fisika Kimia Gel Ikan Sapu-Sapu (Hyposarcus pardalis) dari Bahan Baku Surimi

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/36703

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DC Field	Value	Language
dc.contributor.author	Poernomo, Djoko
dc.contributor.author	Suptijah, Pipih
dc.contributor.author	Rahmawati, Desy
dc.date.accessioned	2010-08-11T03:52:27Z
dc.date.available	2010-08-11T03:52:27Z
dc.date.issued	2006
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/36703
dc.description.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.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Karakteristik Fisika Kimia Gel Ikan Sapu-Sapu (Hyposarcus pardalis) dari Bahan Baku Surimi	id
Appears in Collections:	Aquatic Product Technology

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