KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DEN…
This study aims to determine the physicochemical and sensory characteristics of squid viscera sauce with the addition of guar gum as a stabilizer. This study was conducted experimentally in the lab…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 45 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T885662023
Search Result
Found 1 from your keywords: Author : "Anggraini, Adelia Cantika "
Query took 0.00182 second(s) to complete
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography