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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.Nurma.

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Effect_of_Fermentation.pdf
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Item Type: Other
Subjects: Dokumen Pendukung
Depositing User: Fakultas Kedokteran
Date Deposited: 05 May 2023 05:05
Last Modified: 05 May 2023 05:05
URI: https://doc-pak.undip.ac.id/id/eprint/18332

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