Open AccessChemical and microbial changes of stingray fish (Trygon sephen) during soaking in salt solution before smoking process
Author(s) -
H. Suprapto,
S. Kumalaningsih,
W. Wignyanto,
Ivanna Griselda Dasaliani Santoso,
Sucipto Sucipto
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(5).445
Subject(s) - stingray , salting , trimethylamine , salt (chemistry) , fish <actinopterygii> , salt solution , nitrogen , zoology , chemistry , food science , fishery , biology , biochemistry , organic chemistry