PERUBAHAN KELARUTAN PROTEIN, KANDUNGAN LISIN (AVAILABLE), METIONIN DAN HISTIDIN BANDENG PRESTO SELAMA PENYIMPANAN DAN PEMASAKAN ULANG =THE CHANGE OF PROTEIN SOLUBILITY, AVAILABLE LYSINE, METIONINE, AND HISTIDIN CONTENTS
ABSTRACT "Bandeng presto" is a product made by pressure cooking of fresh milkfish (Chanos chanos). Before it is consumed generally stored at low temperature (0-4°C), after that it is recooked by steaming or deep frying. During low temperature storage the solubility of protein decreased bu...
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
1999
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| Online Access: | https://repository.ugm.ac.id/21997/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4877 |
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| Institution: | Universitas Gadjah Mada |