Effect of Time Lenght Fermentation to...

IOP Conference Series Earth and Environmental Science 2018 / 02 Vol. 116

Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based

Amalia, U, Rianingsih, L, Wijayanti, I
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Volume:
116
Language:
english
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/116/1/012050
Date:
February, 2018
File:
PDF, 486 KB
english, 2018
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