Open AccessThe use of preservatives consist of green tea, piper betel and potassium sorbate on boiled salted fish processing
Author(s) -
Farida Ariyani,
Irma Hermana,
Izhamil Hidayah
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 - 10.1088/1755-1315/139/1/012041
Subject(s) - potassium sorbate , piper , preservative , food science , fish <actinopterygii> , betel , traditional medicine , green tea , chemistry , biology , fishery , medicine , sugar , structural engineering , nut , engineering