PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.)
Shark is one of low value fishes in Yogyakarta. In order to increase the value, shark was processed into surimi. In this research, shark was processed into surimi with different washing time frequency (0, 2, 4, and 6 times) to investigate the gel properties of shark surimi. Gel strength of shark s...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Gadjah Mada
2002-08-01
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| Series: | Jurnal Perikanan Universitas Gadjah Mada |
| Subjects: | |
| Online Access: | https://journal.ugm.ac.id/jfs/article/view/8876 |