Preservation of Squid (LOLIGO SP.) Using Yogurt in Low Temperature Storage on Organoleptic Characteristics
Shahela Yosina, Eddy Afrianto, Emma Rochima & Evi Liviawaty · Asian Journal of Fisheries and Aquatic Research · 2021
This research aims to determine the shelf life of squid (Loligo sp.) using Lactic Acid Bacteria in yogurt and its organoleptic characteristics. This research was carried out at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran Univer...
Open access
Research Article
10.9734/ajfar/2021/v14i430303