Open AccessEffect of Protein-Based Edible Coating from Red Snapper (Lutjanussp.) Surimi on Cooked Shrimp
Author(s) -
Iis Rostini,
Bustami Ibrahim,
Wini Trilaksani
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 - 10.1088/1755-1315/116/1/012041
Subject(s) - shrimp , food science , coating , chemistry , fishery , biology , organic chemistry