Effect of salt pretreatment, chitosan, and storage period on the sensory acceptability of peda, fermented sardine (Sardinella sp.)

Publication Name : IOP Conference Series: Earth and Environmental Science 425 (1), 012082, 2020

Citation : 1

Date : 2020


Publication URL
https://scholar.google.com/scholar?q=+intitle:"Effect of salt pretreatment, chitosan, and storage period on the sensory acceptability of peda, fermented sardine (Sardinella sp.)"