Difference in Types of Freshwater Fish as Raw Materials for the Preference Level of Korean Fish Cake
Muthia Nurlestari Putri, Rusky Intan Pratama, Yuli Andriani & Iis Rostini · Asian Food Science Journal · 2019
Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Scienc...
Open access
Research Article
10.9734/afsj/2019/v10i430049