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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/76271
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dc.contributor.authorSilvana D. Harikedua
dc.contributor.authorC. Hanny Wijaya
dc.contributor.authorDede R. Adawiyah
dc.date.accessioned2015-09-14T07:24:25Z
dc.date.available2015-09-14T07:24:25Z
dc.date.issued2012-01
dc.identifier.citationFisheries Science Springer; Vol.78; No.1; Januari; 2012en
dc.identifier.issn0919-9268-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/76271
dc.language.isoid
dc.publisherFisheries Science Springer
dc.subject.ddcRelationshipen
dc.titleRelationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its Physicochemical propertiesen
dc.typeArticleen
Appears in Collections:Faculty of Agricultural Technology

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