KARAKTERISTIK SURIMI DARI CAMPURAN DAGING MANYUNG DAN CUCUT
Manyung (Arius spp.) and shark (Carcharhinus sp.) are the most of low value fishes in Yogya. In order to increase the value, the fishes were processed into surimi. In this research, fishes were mixed in different ratio of manyung and shark, namely 90%:10%, 70%:30%, 50%:50%, 30%:70%, and 10%:90%. The...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Gadjah Mada
2008-01-01
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| Series: | Jurnal Perikanan Universitas Gadjah Mada |
| Subjects: | |
| Online Access: | https://journal.ugm.ac.id/jfs/article/view/8934 |