PERUBAHAN PROKSIMAT DAN ASAM AMINO SELAMA FERMENTASI KECAP IKAN TERI (STOLEPH…
REEZA FAHLEVI, Change of Proximate and Amino Acid During Fermentation of Anchovy Fish Sauce (Stolephorus comersonnii) (Supervised by SUSI LESTARI). This study aimed to examine the proximate composi…
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- xv, 42 hlm.; ilus.; 29 cm
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- T1501762024
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