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Teknik Pengawetan Fillet Ikan Nila Merah dengan Senyawa Anti Bakteri asal Lactobacillus Acidophilus dan Bifido Bacteria Biffidum

Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to sav...

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Principais autores: Dede Saputra, Tati Nurhayati
Format: Artigo
Sprog:Inglês
Udgivet: Bina Nusantara University 2014-12-01
Serier:ComTech
Fag:
preserving
fillet
red tilapia
antibacterial
LAB
Online adgang:https://journal.binus.ac.id/index.php/comtech/article/view/2358
Tags: Tilføj Tag
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