Quality Deterioration of Boiled Salted Carp Fish (Cyprinus carprio), Processed using Different Cooking Methods, During Chilling Storage
Study on quality changes of boiled salted Carp fish, processed using different cooking methods during chilling storage has been conducted. The study was intended to obtain an information on the effect of cooking method on the shelf-life of boiled salted carp fish (Cyprinus carpio) at chilling...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kementerian Kelautan dan Perikanan
2013-08-01
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| Series: | Squalen |
| Subjects: | |
| Online Access: | http://bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/89 |