Bahan dan Pengaruh Pengemasan Terhadap Mutu Produk Perikanan

Referensi :

Ahn, C.-B. and E.-H. Lee. 1992. Utilization of Chitin Prepared From The Shelfish Crust. 2. Effect of Chitosan Film Packing on Quality of Lightly-Salted and Dried Horse Mackerel. Bulletin of Korean Fisheries Societies, vol. 25, no. 1, pp. 51 – 57

Arashisar, S., O. Hisar, M. Kaya and T. Yanik. 2004. Effects of Modified Atmosphere And Vacuum Packaging on Microbiological And Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets. International Journal of Food Microbiology, Vol. 97, Issue 2, pp. 209 – 214

Cuq, B., C. Aymard, J.-L. Cuq and S. Guilbert. 1995. Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties. Journal of Food Science, Vol. 60, Issue 6, pp. 1369 – 1374

Huang, Y., K. Kouadio and K.W. Gates. 1992. Effect of Packaging on Chemical Changes and Quality of Refrigerated Spot (Leiostomus xanthurus). Journal of Aquatic Food Product and Technology, vol. 1, no. 2, pp. 111 - 127

Sen, D.P. 2005. Advances in Fish Processing Technology. Allied Publisher Pvt. Ltd. New Delhi, India. 823 pp.

donasi dg belanja di Toko One

Artikel Terkait