The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker

The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker

Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is pr...

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Bibliographic Details
Main Authors: Agustiari, Nurul Meutia (Author), Ibrahim, Ratna (Author), Surti, Titi (Author)
Other Authors: Fishery Products Technology Department (Contributor), Faculty of Fisheries and Marine Sciences Diponegoro University (Contributor)
Format: EJournal Article
Published: Indonesian Association of Food Technologists, 2018-11-30.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
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