Open AccessAplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District
Author(s) -
Trijunianto Moniharapon,
Fredy Pattipeilohy,
R B D Sormin
Publication year - 2020
Language(s) - English
Resource type - Conference proceedings
DOI - 10.5220/0010506800003108
Subject(s) - tuna , preservative , loin , fish <actinopterygii> , fishery , chemistry , food science , biology
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