KARAKTERISTIK SAUS JEROAN CUMI-CUMI (Loligo sp) DENGAN PENAMBAHAN KARAGENAN S…
This study aims to determine the characteristics of squid (Loligo sp) viscera sauce with the addition of carrageenan as a stabilizer. This study used a randomized block design for parametric statis…
- Edition
- -
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- Collation
- xv, 74 hlm. : ilus. ; 29 cm
- Series Title
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- Call Number
- T392022020
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Found 1 from your keywords: Author : Pratiwi, Chindya Lucky
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