E3S Web of Conferences

Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)

A Suhaeli Fahmi and Lukita Purnamayati

E3S Web Conf., 147 (2020) 03009

Published online: 10 February 2020

DOI: 10.1051/e3sconf/202014703009

A Suhaeli Fahmi

Lukita Purnamayati

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