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Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate

by Yuli Witono, Wiwik Siti Windrati, Iwan Taruna, Asmak Afriliana and Ahib Assadam

American Journal of Food Science and Technology. 2014, 2(6), 203-208. DOI: 10.12691/ajfst-2-6-6
Pub. Date: December 10, 2014Views: 27771 Downloads: 20869Like: 43Citations: 2

“Bibisan” hydrolyzate of fish biduri protease papain fish sauce fish ketchup sensory attributes

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