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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/76271
Title: Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its Physicochemical properties
Authors: Silvana D. Harikedua
C. Hanny Wijaya
Dede R. Adawiyah
Issue Date: Jan-2012
Publisher: Fisheries Science Springer
Citation: Fisheries Science Springer; Vol.78; No.1; Januari; 2012
URI: http://repository.ipb.ac.id/handle/123456789/76271
ISSN: 0919-9268
Appears in Collections:Faculty of Agricultural Technology

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