SIFAT FISIK, KIMIA DAN SENSORIS KERUPUK IKAN DENGAN BERBAGAI METODE PEMASAKAN
The objectives purpose of this research to determine the effect of various cooking methods on the physical, chemical and sensory characteristics of fish crackers. This research used a Non Factorial…
- Edition
- -
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- Collation
- v, 79 hlm,: ilus.; 29 cm
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- Call Number
- T417032021
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Found 1 from your keywords: Author : Pratama, Nanda Wisnu
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