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Perbaikan Mutu dan Pematangan Peda Kembung (Rastrellinger sp) Melalui Penambahan Enzim Viskeral Ikan
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Perbaikan Mutu dan Pematangan Peda Kembung (Rastrellinger sp) Melalui Penambahan Enzim Viskeral Ikan
Hasan, Bustari
URI:
http://hdl.handle.net/123456789/212
Date:
2012-10-22
Abstract:
Nilai rata-rata mutu sensoris peda ikan kembung yang dibuat dari ikan utuh, disiangi dan ditambahkan enzim berbeda selama pematangan.
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REP-Fisheries and Marine
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