Open AccessThe Effect of Salt Percentage Difference on the Nutritional Quality of Fermented Climbing Perch (Anabas Testudineus Bloch) Wadi from Central Kalimantan
Author(s) -
Petrus Senas
Publication year - 2022
Publication title -
ecology environment and conservation
Language(s) - English
Resource type - Journals
ISSN - 0971-765X
DOI - 10.53550/eec.2022.v28i02.068
Subject(s) - aroma , anabas testudineus , wadi , perch , food science , fermented fish , salting , fermentation , fish <actinopterygii> , chemistry , biology , fishery , geography , cartography
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