PENGARUH SUBSTITUSI IKAN LELE DUMBO (Clarias gariepinus) TERHADAP KARAKTERIST…
The purpose of this study was to determine the sensory characteristics, texture (crispy) and nutritional value of pop chicken fish made by substitution of chicken meat and catfish meat. This resear…
- Edition
- -
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- Collation
- xv, 32 hlm. : ilus. ; 29 cm
- Series Title
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- Call Number
- T579552021
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Found 1 from your keywords: Author : "Rizky, Tri Sarah"
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