The Effects of Boiling and Steaming on The Yield and Nutrient Content of Fish Meal
This study aimed to evaluate the effects of boiling and steaming processes on yield and nutrient content in fishmeal production. Fish samples, including Mackerel Scad and Sardinella lemuru were obtained from Sendang Biru, Malang and processed using boiling and steaming methods at 90-100?C for 30 min...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Brawijaya
2024-09-01
|
| Series: | Jurnal Nutrisi Ternak Tropis |
| Subjects: | |
| Online Access: | https://jnt.ub.ac.id/index.php/jnt/article/view/207 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|