Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"
ABSTRAK Study of effect of salt fermentaryion on protein degradation "kembung" fish (Rastrelliger neglectus) had been conducted. Guted and unguted"kembung" fish were fermented with salt-fish ratio 1:2, 1:3, and 1:4 for 7 days. Data of moisture, salt contents and protein total wer...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2000
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| Online Access: | https://repository.ugm.ac.id/17271/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=22 |
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| Institution: | Universitas Gadjah Mada |