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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书目信息
其它主题
Huitre; Tecnicas analiticas; Analisis organoleptico
语言
印度尼西亚
翻译的标题
英语.
[Study on processing of oyster (Crassostrea sp.)]. [Indonesian]
类型
Journal Article; Journal Part
来源
Majalah-BIAM (Indonesia). (1987). v. 4(15) p. 15-21. Received 1992.
团体作者
Balai Industri Ambon (Indonesia)
2012-11-15
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