Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan
<p>Cincalok, a traditional fermented shrimp product, is prepared with mix small and fresh shrimp, salt, and sugar in a certain ratio incubated for 3-7 days. Different recipes of each the commercial cincalok products obtain different of quality and safety level. The aim of this study is to asse...
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2018-08-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jphpi/article/view/22851 |