Perbandingan pengasapan panas dan penggunaan = Comparison between hot and liquid smoking methods on fish preservation

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2000
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/21046/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3904
• Institution: Universitas Gadjah Mada

Two methods of fish smoking, i.e. hot smoking and the use of liquid smoke in fish processing have been compared to study the characteristics of the smoked fish. Three species of fish, i.e. perch (Lates calcarifer), mackerel (Scomberomorus commersoni), tuna (Euthynnas affinis) were used as raw materi...