AKTIVITAS PENGHAMBATAN EKSTRAK BERBAGAI JENIS BAWANG TERHADAP PEMBENTUKAN BLACKSPOT PADA UDANG VANAME
Blackening is a problem occurring in crustaceans, such as shrimps, during post-mortem storage. Although blackspot seems to be harmless to consumers, it decreases the product’s market value, consu-mer’s acceptance and causes a considerable financial loss. The objective of the study was to determine t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2018-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/19517 |