EVALUATION OF WEIGHT LOSS AND ORGANOLEPTIC TEST ON SMOKED TILAPIA FISH FILLET (Oreochromis niloticus) WITH HOT SMOKING TECHNIQUE AT ROOM AND COLD TEMPERATURE STORAGE
Tilapia fish quality started to decrease two hours after being harvested, this situation may happen because of biochemical or microbial reaction that caused by various reasons, one of them being the environment that are suitable for the growth of the spoilage microbes such as bacteria, yeast, and fu...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/43503 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |