PROFIL FLAVOR PRODUK FERMENTASI IKAN TERI (STOLEPPHORUS Sp.) BERDASARKAN ANAL…
The CATA method is a consumer-based method that involves collecting information about the sensory profile of a food product based on consumer perception. This research will determine the flavor pro…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 24 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T960322023
Search Result
Found 1 from your keywords: Author : "Mahendra, Prenki Ferdian"
Query took 0.00137 second(s) to complete
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography