Karakteristik Mutu Sensoris, Fisikokimia Dan Mikrobiologi Ikan Teri Nasi (Sto…

This study aimed to determine the effect of liquid smoke addition on the sensory, physicochemical and microbiological quality characteristics of anchovy (Stolephorus sp.) and to determine the appropriate concentration of liquid smoke to obtain the best quality of the anchovy during storage at room temperature. The research method used was the experimental method, by applying the treatment of sa…