Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang

• Main Authors: siti yuktika (Author), ekris sutiyanti (Author), endha sukma dhewi (Author), shinta dwi martika (Author), rizqa damas sa'diyah (Author)
• Format: Book
• Published: Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret, 2017-08-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Abstract Shrimp is one source of protein that people like. Shrimps have major weaknesses that are susceptible to decay due to physiological, mechanical, and microbiological influences. One effort to process and preserve the simple and easy fishery is fermentation. The salt concentration used in shri...