Effect of Steaming Temperature on Nutrient Content and Organoleptic of Shredded Mackerel Tuna Fish
Dharmawan Ekonur Saputro, Rusky Intan Pratama, Rita Rostika & Iis Rostini · Asian Journal of Fisheries and Aquatic Research · 2023
Organoleptic and nutrient content of shredded mackerel tuna fish products can be affected by the steaming temperature. This study aims to determine the effect of steaming temperature on the nutritional and organoleptic content of shredded swordfish and to obtain the optimum tempe...
Open access
Research Article
10.9734/ajfar/2023/v25i4680