Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing

Glodok is an economically underrated fish with a high nutrient content. The research aims to study the changes on chemical composition, fatty acids, omega-6 and omega-3 ratio in glodok muscle after processing with different methods of boiling, steaming, and boiling with addition of salt (3%). The re...

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Veröffentlicht in:	Jurnal Pengolahan Hasil Perikanan Indonesia 2014-11, Vol.17 (2)
Hauptverfasser:	Purwaningsih, Sri, Salamah, Ella, Dewantoro, Reza
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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