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…
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- -
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- xv, 45 hlm.; ilus.; 29 cm
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- T885662023
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Found 1 from your keywords: Author : Anggraini, Adelia Cantika
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