Frozen Cuttlefish (Sepia officinalis) Production Process with Contact Plate Freezing Method at PT. Karya Mina Putra, Rembang, Central Java
Cuttlefish is widely consumed by the public because it has a soft meat texture and high nutritional content. This makes the cuttlefish one of the mollusca that is a source of protein in addition to squid and octopus. The disadvantage of cuttlefish is that it is prone to deterioration in quality. One...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Perikanan dan Kelautan, Universitas Airlangga
2021-06-01
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| Series: | Journal of Marine and Coastal Science |
| Subjects: | |
| Online Access: | https://e-journal.unair.ac.id/JMCS/article/view/27662 |
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