TURNITIN: Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelliger kanagurta Cuvier) Characteristics.
![[img]](http://doc-pak.undip.ac.id/style/images/fileicons/text.png) |
Text (TURNITIN)
Fermentation_Time_Nutrition.pdf Download (3MB) |
| Item Type: | Other |
|---|---|
| Subjects: | Dokumen Pendukung |
| Depositing User: | Fakultas Kedokteran |
| Date Deposited: | 03 May 2023 03:52 |
| Last Modified: | 03 May 2023 03:52 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/17983 |
Actions (login required)
 |
View Item |
