Peer Review: 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 Rev2.
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Text (Peer Review)
CombinePR_Fermentation_Time_Nutrition_Rev2.pdf Download (3MB) |
| Item Type: | Other |
|---|---|
| Subjects: | Dokumen Pendukung |
| Depositing User: | Fakultas Kedokteran |
| Date Deposited: | 13 May 2023 04:35 |
| Last Modified: | 13 May 2023 04:35 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/19703 |
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