Relationship between sensory attributes ofbakasang(a traditional Indonesian fermented fish product) and its physicochemical properties
Silvana D. Harikedua, C. Hanny Wijaya, Dede R. AdawiyahVolume:
78
Language:
english
Pages:
9
DOI:
10.1007/s12562-011-0428-6
Date:
January, 2012
File:
PDF, 348 KB
english, 2012