Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District
{"title":"Aplication of Natural Preservative “Atung” (Parinarium Glaberimum, Hassk) on Enzymatic Fish Sauce Nutrition Produced of Tuna Loin Waste in Parigi Wahai Village North Seram Sub-district Central Maluku District","authors":"T. Moniharapon, F. Pattipeilohy, R. Sormin","doi":"10.5220/0010506800003108","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":360754,"journal":{"name":"Proceedings of The Food Ingredient Asia Conference (FiAC)","volume":"328 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of The Food Ingredient Asia Conference (FiAC)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5220/0010506800003108","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}