Composition of Flavour Non Volatile Compound Steamed Gourami (Osphronemus gouramy)
Resvia Annisa Ayuda Fivarani, Rusky Intan Pratama, Atikah Nurhayati & Evi Liviawaty · Asian Journal of Fisheries and Aquatic Research · 2023
This research aims to identify the composition of non-volatile flavor compounds contained in the steamed gourami (Osphronemus gouramy). The research was carried out experimentally with the treatment of steamed gourami samples (at 100℃ for ± 30 minutes). This research was conducte...
Open access
Research Article
10.9734/ajfar/2023/v23i1594