Pengeringan ikan tilapia masin dengan tenaga suria dan kayu api
The production of local dried fish is carried out traditionally. Usually, the fish will be split, washed, salted and dried in sunlight for 2-4 days until dried with a moisture content of about 29-50% (Hanousek 1970). This processing not only requires more handling but depends on the weather as well....
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| Main Authors: | , , |
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| Format: | Manuscript Book |
| Published: |
Kuala Lumpur
Malaysian Agriculture Research and Development Institute (MARDI)
1992
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| Series: | Laporan MARDI
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Fish drying and smoking