Open AccessChemical and hedonic characteristics of smoked Katsuwonus pelamis (fufu fish) from Sorong, West Papua, Indonesia
Author(s) -
MOHAMMAD SAYUTI,
RANDI BOKHY SYULIANA SALAMPESSY,
ASRIANI ASRIANI,
SITI ZACHRO NURBANI,
Saidin Saidin
Publication year - 2022
Publication title -
biodiversitas
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 14
eISSN - 2085-4722
pISSN - 1412-033X
DOI - 10.13057/biodiv/d230363
Subject(s) - smoked fish , food science , proximate , fish <actinopterygii> , fatty acid , chemistry , skipjack tuna , leucine , fish products , dried fish , fish meal , tuna , biology , fishery , amino acid , biochemistry