Open AccessMicrobial quality of yellow seasoned “pindang” fish treated with turmeric and tamarind
Author(s) -
Baiq Rien Handayani,
Bambang Dipokusumo,
Wiharyani Werdiningsih,
Tutiek Rahayu,
D L Sugita
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/102/1/012019
Subject(s) - gram , randomized block design , food science , fish <actinopterygii> , salmonella , biology , significant difference , antimicrobial , bacteria , microbiology and biotechnology , horticulture , mathematics , statistics , genetics , fishery