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The influence of cooked rice addition on the quality of Joruk, an Indonesian freshwater fermented fish

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Title: The influence of cooked rice addition on the quality of Joruk, an Indonesian freshwater fermented fish

Authors: Dyah Koesoemawardani, Novita Herdiana, Suharyono, Muhammad Zaenal Hasly, Mahrus Ali

Journal: Bioscience Research

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
Y 2021-07-01 2022-06-30
Y 2020-07-01 2021-06-30

Publisher: Asiatic Region

Country: Pakistan

Year: 2019

Volume: 16

Issue: 4

Language: English

Categories
Traditional Foods (5) Food Science (9432) Microbiology (14542) Food Safety (553) fermentation technology (67)

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