Open Access Research Paper Views (683) Fatty acid profile of fresh betok (Anabas testudineus Bloch) fish and traditional salted fermented fresh betok fish with and without palm (Arenga pinnata) sugar and lime (Citrus aurantifolia) juice Petrus Int. J. Biosci. 6(4), 1-7, February 2015. DOI: http://dx.doi.org/10.12692/ijb/6.4.1-7 Keywords: Fatty acid profile, Fermentation, Fresh Betok fish, Lime juice, Palm sugar Details
