Pengaruh Pengolahan dengan Microwave terhadap Kandungan Asam Lemak Omega-3 Filet Ikan Kembung
The effects of cooking by microwave oven on the moisture content, lipid content, iodine value, and omega-3 fatty acid composition of scad fish (Rastrelliger sp.) fillets were determined. The objective of the study was to find the effect of cooking by microwave oven in the fillet. The scad fish fille...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Gadjah Mada
2006-07-01
|
| Series: | Jurnal Perikanan Universitas Gadjah Mada |
| Subjects: | |
| Online Access: | https://journal.ugm.ac.id/jfs/article/view/150 |