Shrimp head has a high protein content (25-40%,) so that Shrimp head can be processed into fish sauce. The purpose of this study was tocharacterize the quality of shrimp head sauce through proteins, viscicity, and organoleptics analysis.The results showed that shrimp head sauce protein all treatmen...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Prof Dr Hazairin SH
2020-01-01
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| Series: | Jurnal Agroqua |
| Online Access: | https://journals.unihaz.ac.id/index.php/agroqua/article/view/974 |