FAT_Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei).
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Turnitin (7).pdf Download (2MB) |
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Text (Peer Review)
Peer Review 7.pdf Download (558kB) |
| Item Type: | Other |
|---|---|
| Subjects: | Dokumen Pendukung |
| Depositing User: | Fakultas Kedokteran |
| Date Deposited: | 11 May 2023 08:37 |
| Last Modified: | 20 May 2023 04:33 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/19383 |
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