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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: 38803Downloads: 32891Citations: 2
“Bibisan” hydrolyzate of fish biduri protease papain fish sauce fish ketchup sensory attributes
Abstract Full Text PDF (226 KB) Full Text HTML Full Text ePUB (192 KB)
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