EXPERIMENTAL STUDY OF ANCHOVY FISH DRYING CHARACTERISTIC
obtain good quality of dried anchovy fish (Anchovia Engraulidae). These anchovy fishes having ± 7 cm in length and 3.0-3.5 gram in mass were arranged on the 15x15 cm2 tray in the drying chamber with 17x30 cm2 in cross sectional area. The velocity of dried air was varied between 0.6 and 0.9 m/s pa...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/16905 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |