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PROFIL FLAVOR PRODUK FERMENTASI IKAN TERI (STOLEPPHORUS Sp.) BERDASARKAN ANAL…
Mahendra, Prenki Ferdian

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
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ISBN/ISSN
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Collation
xv, 24 hlm.; ilus.; 29 cm
Series Title
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Call Number
T960322023

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