Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget
One source of ω-3 fatty acids is a by-product of lemuru canning processing that can be used for fortification. Generally, fortification uses fish oil microcapsule but it is more expensive than direct fortification. In this study, fish oil from a by-product of lemuru canning processing was directly...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2017-04-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Subjects: | |
| Online Access: | http://jurnal.ipb.ac.id/index.php/jphpi/article/view/16504 |