Open AccessProximate Characteristics and Nutritional Value of White Anchovy Flour
Author(s) -
Hendrayati,
Theresia Dewi Kb,
Laras Budyghifari,
Adriyani Adam
Publication year - 2020
Publication title -
medico-legal update/medico-legal update
Language(s) - English
Resource type - Journals
eISSN - 0974-1283
pISSN - 0971-720X
DOI - 10.37506/mlu.v20i3.1490
Subject(s) - anchovy , proximate , food science , peroxide value , fishery , chemistry , biology , fish <actinopterygii>