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Content Test of Escherichia and Salmonella sp. Bacteria on Fish Sago in Dehigila Village, Morotai Island Regency
2020
Musamus Fisheries and Marine Journal
Fish is one of the foodstuffs that has a protein content that is needed by humans. Nowadays fish have been processed into many products that have longer durability, humans have used fish as a mixture in diversified products. Diversification of fishery products so that fish can be used in other forms such as instant noodles, biscuits, and traditional products such as making sago plates mixed with fish meat. The purpose of this study was to determine the content of E. coli and Salmonella sp. on
doi:10.35724/mfmj.v2i2.2741
fatcat:3z5mkyj7qreezmnmw5fw6wpdfu