Changes of Amino and Fatty acids in Anchovy (Stolephorus sp.) Fermented Fish Paste with Different Fermentation Periods.
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Changes of Amino and Fatty acids in Anchovy (Stolephorus sp.) Fermented Fish Paste with Different Fermentation Periods.pdf Download (522kB) |
| Item Type: | Other |
|---|---|
| Subjects: | Dokumen Pendukung |
| Depositing User: | FPIK Undip |
| Date Deposited: | 05 Aug 2021 01:57 |
| Last Modified: | 05 Aug 2021 01:57 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/7509 |
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