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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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CombinePR_Fermentation_Time_Nutrition_Rev2.pdf

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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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