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
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- Collation
- xv, 24 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T960322023
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Found 1 from your keywords: Author : Mahendra, Prenki Ferdian
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