IDENTIFIKASI KESEGARAN IKAN
Abstract
The purpose of making it is for students to understand the freshness of fish, be able to distinguish the stages of decay of aquatic committees, and identify the level of freshness of fish. Fresh fish is very influential in buying and selling, so it really must be paid attention to its freshness for sale or processing
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Published
2023-05-16
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Authors transfer the copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.. that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access)
