Physical, Chemical, and Microbiological Characteristics of Ronto During Storage
The purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced wa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2016-12-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Subjects: | |
| Online Access: | http://jurnal.ipb.ac.id/index.php/jphpi/article/view/14541 |