The Effect of Heating Duration on the Preference Level of Pindang Presto Indian Mackerel
Tia Yulianti, Rusky Intan Pratama, Titin Herawati & Iis Rostini · Asian Journal of Fisheries and Aquatic Research · 2022
Indian Mackerel is one of the potential small pelagic fish and has a dense meat quality so that it can be made as a pindang product. Presto roasting is one of the processing performances resulting from the modification by applying high-temperature heating with a pressurized devic...
Open access
Research Article
10.9734/ajfar/2022/v19i330473