The purpose if this research is to determine the best concentration and effect of garlic extract which incorporated on tilapia skin gelatin-based edible coating to preserve and extend the shelf life of fish meatball at cold storage. This research was conducted from May 2018 until October 2018 on Fisheries Product Processing Laboratory of The Faculty of Fisheries and Marine Sciences Universitas Padjadjaran,...
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.