Darmadi, Ni Made and Edi, Dewa and Kawan, I (2021) Tongkol (Euthynnus Affinis) Fermented on Organoleptics and Organic Acid Production. In: Proceedings of the 3rd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia.
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Abstract
Fermentation is a type of processing and preservation of fish which has a very unique process to produce flavor and longevity. With fermentation, simple compounds are formed so that they are more easily absorbed by the human body. Fermented products include food that is safe for consumption. Tongkol
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 14:12 |
| Last Modified: | 17 Apr 2026 08:58 |
| URI: | http://eprints.eai.eu/id/eprint/33699 |
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