A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is
This research was conducted at the laboratory of Fish Processing Technology, Faculty of fisheries and Marine Science, University of Riau, on January 2014. The research was intended to evaluate the effect of liquid smoke solution which used repeatedly to the smoked catfish (Cryptopterus bicirchis) quality. Liquid smoke which was made from condensate of scull was prepared. The fish was soaked on 80 ml of liquid smoke solution for 30 minutes. Four types of smoked catfish were soaked on 80 ml offatcat:jw4xxtidlzcvbmupqdj62voisy