Open AccessPhysicochemical Analysis Of Gouramy Fish Sausage With Kecombrang Edible Coating Addition
Author(s) -
Rifda Naufalin,
Rumpoko Wicaksono,
Erminawati,
Poppy Arsil,
V. Z. Khusna
Publication year - 2019
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 - 10.1088/1755-1315/255/1/012039
Subject(s) - biology , fish <actinopterygii> , preservative , food science , toxicology , fishery