Physicochemical characteristics, sensory acceptability and microbial quality of Wadi betok a traditional fermented fish from South Kalimantan, Indonesia

International Food Research Journal

Volumn 20, Issue 2, 2013, Pages 933-939

  Petrus, ^a   Purnomo, Hari ^b   Suprayitno, Eddy ^b   Hardoko, ^b  

^a UNIVERSITY OF PALANGKA RAYA   (Indonesia)

^b BRAWIJAYA UNIVERSITY   (Indonesia)

Author keywords

Chemical characteristics; Fermented fish; Microbial quality; Organoleptic characteristic

Indexed keywords

EID: 84875002320     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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