The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics
One method to extend the shelf life of fish filets is through antibacterial preservation, which can be achieved using a cassava peel fermentation solution containing lactic acid bacteria that can combat spoilage bacteria in fish. This study aims to determine the effect of cassava peel fermentation s...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Litbang Pemas Universitas Islam Lamongan
2025-04-01
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| Series: | Grouper |
| Subjects: | |
| Online Access: | https://grouper.unisla.ac.id/index.php/grouper/article/view/304 |
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