Sosis Ikan

Referensi :

Aryanta, R.W., G.H. Fleet and K. A. Buckle. 1991. The Occurrence and Growth of Microorganisms During The Fermentation of Fishsausage. International Journal of Food Microbiology, Vol. 13, Issue 2, pp. 143 – 155

Cardoso, C., Mendes, R. and Nunes, M. L. 2008. Development of A Healthy Low-Fat Fish Sausage Containing Dietary Fibre. International Journal of Food Science & Technology, vol. 43, issue 2, pp. 276 – 283

Chantarat, P., K. Kijroongrojana and M. Vittayanont. 2005. Effect of Ice Storage on Muscle Protein Properties and Qualities of Emulsion Fish Sausage From Bigeye Snapper (Priacanthus tayenus) and Lizardfish (Saurida undosquamis). Songklanakarin Journal of Science and Technology, Vol. 27, Issue 1, pp. 123 – 138

Hing, F.S., N.Y.-A. Tang and C.G.Cavaletto. 1972. Stability of Fish Sausage at Low Temperature Storage. Journal of Food Science, vol. 37, issues 2, pp. 191 – 194

López-Caballero, M.E., M.C. Góamez-Guillén, M. Pérez-Mateos and E Montero. 2005. A Functional Chitosan-Enriched Fish Sausage Treated by High Pressure. Journal of Food Science, Vol. 70, Issue 3, pp. M 166 – M 171

Raju, C. V., B.A. Shamasundar and K.S. Udupa. 2003. The Use of Nisin as A Preservative in Fish Sausage Stored at Ambient (28 ± 2 °C) And Refrigerated (6 ± 2 °C) Temperatures. International Journal of Food Science & Technology, vol. 38, issue 2, pp. 171 – 185

Sini, T. K., S. Santhosh, A.C. Joseph and C.N. Ravisankar. 2008. Changes in The Characteristics of Rohu Fish (Labeo rohita) Sausage During Storage at Different Temperatures. Journal of Food Processing and Preservation, vol. 32, issue 3, pp. 429 – 442

donasi dg belanja di Toko One

Artikel Terkait