Pengaruh Penambahan Konsentrasi Garam Berbeda Selama Perebusan Terhadap Kandu…

This study was intended to evaluate the effect of salt concentration on cholesterol of white shrimp during boiling processed. There were 2 step in this study: 1) Analyze the cholesterol and nutrition (protein, fat, moisture) of the fresh white shrimp meat. 2) Analyze the cholesterol and nutrition (protein, fat, moisture) of boiled white shrimp. The white shrimp was boiled with different salt co…