Improving the safety of pindang, a traditional fish product from Indonesia: case study from Palabuhanratu, Sukabumi District, West Java Province, Indonesia
Abstract Pindang is a popular traditional fish product in Indonesia that has been produced for decades. Scombroid fish such as tuna, mackerel, and scad, which have a naturally high level of histidine, are commonly used to make pindang. Hence, improper handling and processing can lead to the accumula...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-03-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-025-00275-5 |
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