Diversification and Characterization Taste of Tuna ‘Pucuk Meatballs’ with Caisim (Brassica Juncea L.) As the Natural Dye
A fish has the natural perishable character because of the high concentration of water. The fish production have to be utilized in fast and accurate before the spoilage caused by the bacterial activity. One of the ways on utilizing fish is to be prepared as diversification products which is meatballs, and ect. The production of […]