Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing
Glodok is an economically underrated fish with a high nutrient content. The research aims to study the changes on chemical composition, fatty acids, omega-6 and omega-3 ratio in glodok muscle after processing with different methods of boiling, steaming, and boiling with addition of salt (3%). The re...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2014-11-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Online Access: | http://jurnal.ipb.ac.id/index.php/jphpi/article/view/8720 |