Pengaruh Lama Pemasakan terhadap Kadar Protein, Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster trichopterus): Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour
| Main Authors: | Adawyah, Rabiatul, Khusnul Khotiffah, Siti , Wahyudinur, Puspitasari, Findya |
|---|---|
| Format: | Article info application/pdf |
| Bahasa: | ind |
| Terbitan: |
Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
, 2020
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jphpi/article/view/32339 http://journal.ipb.ac.id/index.php/jphpi/article/view/32339/20322 |
Internet
http://journal.ipb.ac.id/index.php/jphpi/article/view/32339http://journal.ipb.ac.id/index.php/jphpi/article/view/32339/20322
Lokasi
| Koleksi | Jurnal Pengolahan Hasil Perikanan Indonesia |
|---|---|
| Gedung | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Institusi | Institut Pertanian Bogor |
| Kota | BOGOR |
| Provinsi | JAWA BARAT |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |