Penelitian pengolahan oyster (Crassostrea sp.).
1987
Moniharapon A.
Oyster (Crassostrea sp.) is a dominant species widely distributed in Indonesian waters and have economic value. The preliminary study was conducted to observe the processing method of oyster sauce and continued with chemical and organoleptic analysis of the sauce at the laboratory. The analysis resulted that the composition of oyster sauce were: protein content 16.9 percent; fat content 3.4 percent; moisture content 20.4 percent, ash content 2.3 percent and crude fibre 34.5 percent, whereas organoleptic analysis result, hedonic appreciation was still accepted by panelist.
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Эту запись предоставил Wolters Kluwer