Proximate Composition and Sensory Characteristics of Traditional and Oven-Drying Smoked Tilapia Fillets Enriched With Olive Oil
The study aimed to investigate the chemical and organoleptic characteristics of smoked tilapia fish fillets which were produced using different drying process and enriched with olive oil. Smoked fish were made using the following method: the fish were fasted overnight, shocked with cold water (4-5 o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kementerian Kelautan dan Perikanan
2018-02-01
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| Series: | Squalen |
| Subjects: | |
| Online Access: | http://bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/291 |