Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its Physicochemical properties

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Lembar penilaian Jr Internasional 2 - Dede R Adawiyah.pdf (84.56Kb)

Date

2012-01

Author

Silvana D. Harikedua

C. Hanny Wijaya

Dede R. Adawiyah

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URI

http://repository.ipb.ac.id/handle/123456789/76271

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• Faculty of Agricultural Technology [305]