The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods
Milkfish (Chanos chanos Forsk.) contain high protein, particularly lysine as an essential amino acid and Polyunsaturated Fatty Acid (PUFA). High temperature processing namely frying, steaming, and high pressure steaming will reduce the quality of protein and lipid. The aimed of this study was to det...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2019-04-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jphpi/article/view/25875 |