The Effect of Steaming Temperature and Time on the Quality of Shredded Tuna (Thunnus albacares) Meat
ABSTRACT Shredded meat ("Abon') is a traditional processed meat, which is popular as side dish. Tuna (Thunnus albacares) is one of the fish commonly used as raw material of "Abon" production. The effects of steaming temperature and time on the quality of "Abon" Tuna wer...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2001
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| Online Access: | https://repository.ugm.ac.id/17893/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=666 |
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| Institution: | Universitas Gadjah Mada |