Effect of Time Length Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based.
![[img]](http://doc-pak.undip.ac.id/style/images/fileicons/text.png) |
Text (Peer - Effect of Time Length Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based)
Effect of Time Length Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based.pdf Download (618kB) |
| Item Type: | Other |
|---|---|
| Subjects: | Dokumen Pendukung |
| Depositing User: | FPIK Undip |
| Date Deposited: | 05 Aug 2021 02:07 |
| Last Modified: | 05 Aug 2021 02:07 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/7520 |
Actions (login required)
 |
View Item |
