A Quantitative Test between Formalin Fresh and Boiled Fish at the Fish Market in Tulungagung

• Päätekijät: Lilis Setyowati (Tekijä), Edi Purwanto (Tekijä), Nurmala Agustin Ningtyas (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: Universitas Muhammadiyah Malang, 2020-02-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

Introduction: Fish is one of the sources of animal protein that many people look for because it is readily available and affordable. Nowadays, found in many traditional markets of traders, fish managers use formalin to preserve their wares. Objective: The purpose of this study was to determine diffe...