Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times

A present study aimed at evaluating sardine sauce quality used a treatment combination of pineapple fruit extract, and fermentation times. It used a completely randomized design with a factorial pattern. The results showed a pineapple fruit extracts and fermentation times affected significantly on s...

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Detalles Bibliográficos
Autores principales: Mahrus, H., Zulkifli, Lalu, Rasmi, Dewa Ayu Citra, Sedijani, Prapti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998799/
https://www.ncbi.nlm.nih.gov/pubmed/36908369
http://dx.doi.org/10.1007/s13197-020-04445-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998799/
https://www.ncbi.nlm.nih.gov/pubmed/36908369
http://dx.doi.org/10.1007/s13197-020-04445-y

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