Pengaruh Variasi Konsentrasi Garam terhadap Kualitas Fermentasi Udang

• Главные авторы: siti yuktika (Автор), ekris sutiyanti (Автор), endha sukma dhewi (Автор), shinta dwi martika (Автор), rizqa damas sa'diyah (Автор)
• Формат: ‌
• Опубликовано: Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret, 2017-08-01T00:00:00Z.
• Предметы: article
• Online-ссылка: 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...