Pindang Application of d ifferent Fresh Fish Handling Technique on the Quality of Raw Ingredients of Pindang Production

Terhadap Kualitas,Ikan Segar,Sebagai Bahan,Baku Pembuatan,Ikan Pindang,I. G. Pandit,ikan oleh nelayan Desa

Published 2018 in Unknown venue

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REFERENCES

Pengaruh konsentrasi garam dan lama fermentasi terhadap kadar histamin peda ikan kembung perempuan (Rastrelinger nelectus)
2013cited by this paper
A simple and rapid method for colorimetric determination of histamine in fish flesh
2005cited by this paper
Histamine levels in longlined tuna in Fiji: A comparison of samples from two different body sites and the effect of storage at different temperatures.
2001cited by this paper

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