Pengaruh Proses Pemasakan Terhadap Perubahan Kandungan Protein Dan Asam Amino…

This researh was aimed to determine the changes of protein and amino acid profil content of catfish (Paraplotosus albilabris). The research method is conducted by experimental method that was doing a series of experimental research of different cooking process in catfish. The design used was a completely randomized design non factorial with 4 levels treatment namely: without cooking process as …