Changes of Water and Nitrogen Content of "Trasi" during Commercial Preparation and Storage

Authors

  • I. Sianturi The Laboratory of Biochemistry, I.T.B.

Abstract

No abstract

References

Jacobs, M.B. 1938. Chemical Analysis of Foods and Food Products. D. Van Nostrand Company, Inc. 250 Fourth Avenue New York pp 22 - 24.

Joran, E. O. and Burrows, W. 1945. Textbook of Bacteriology 5 Ed. W. B. Saunders Company Philadelphia and London pp 56 - 79.

Van Veen, A. G. 1953. Fish preservation on Southeast Asia. Advances in Food Research 4 : 209 - 231.

Cities Markus, B. 1929. Report on fishery methods and products in Bagan Siapi-api. Institute of Seafisheries (Batavia).

Quintus Bosz, J. E. 1911. De samenstelling van Indische Voedingsmiddelen. Bulletin van het Koloniaal Museum the Haarlem 46 : 240 - 241.

Westenberg, J. 1941. De visschery-producten van Indo-China. Institute of Seafisheries, Batavia, Comm. No. 6 pp 16 - 50.

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How to Cite

Sianturi, I. (2019). Changes of Water and Nitrogen Content of "Trasi" during Commercial Preparation and Storage. Journal of Mathematical and Fundamental Sciences, 1(3), 2-10. Retrieved from https://journals.itb.ac.id/index.php/jmfs/article/view/9815

Issue

Vol. 1 No. 3 (1961)

Section

Articles