CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)

Nurjanah Nurjanah, Ruddy Suwandi, Taufik Hidayat, Vini Oktorina

Open source

DOI: 10.33512/fsj.v2i1.8136
Published: 2020-07-04
Container: Food ScienTech Journal
Publisher: Fakultas Pertanian Universitas Sultan Ageng Tirtayasa
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.33512/fsj.v2i1.8136,
  title = {CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)},
  author = {Nurjanah Nurjanah and Ruddy Suwandi and Taufik Hidayat and Vini Oktorina},
  year = {2020},
  journal = {Food ScienTech Journal},
  doi = {10.33512/fsj.v2i1.8136},
  url = {https://doi.org/10.33512/fsj.v2i1.8136}
}

RIS

TY  - JOUR
TI  - CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
AU  - Nurjanah Nurjanah
AU  - Ruddy Suwandi
AU  - Taufik Hidayat
AU  - Vini Oktorina
PY  - 2020
JO  - Food ScienTech Journal
DO  - 10.33512/fsj.v2i1.8136
UR  - https://doi.org/10.33512/fsj.v2i1.8136
ER  -

APA

Nurjanah, N., Suwandi, R., Hidayat, T., & Oktorina, V. (2020). CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.). Food ScienTech Journal. https://doi.org/10.33512/fsj.v2i1.8136

Source records

crossref · retrieved 2026-11-10T16:29:28.070Z