Kesan suhu pengeringan dan penggaraman terhadap kualiti ikan tongkol kering (euthynnus affinis)

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Kesan suhu pengeringan dan penggaraman terhadap kualiti ikan tongkol kering (euthynnus affinis)

Kajian terhadap kesan suhu pengeringan (50, 60, 70oC) dan kepekatan garam (3, 5, 7%) terhadap kualiti ikan tongkol (Euthynnus affinis) telah dilakukan. Analisis kandungan proksimat menunjukkan nilai yang berbeza secara bererti (p<0.05), terutama kandungan protein (76.66%) ikan yang dikering pada...

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Bibliographic Details
Main Authors:	Rita Hayati, Aminah Abdullah, Mohd Khan Ayob, Soewarno T. Soekarto
Format:	Article
Published:	Universiti Kebangsaan Malaysia 2006
Online Access:	http://journalarticle.ukm.my/3979/

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