Pengaruh Penambahan Asap Cair Terhadap Mutu Sosis Fermentasi Ikan Patin (Pang…

into high-value processed products. One of its diversification products is fermented sausage, which offers advantages in terms of flavor, shelf life, and nutritional content. However, this product still faces limitations such as a strong undesirable odor and relatively short shelf life. A potential solution is the application of liquid smoke, which contains phenolic compounds, carbonyls, and or…