CHARACTERISTICS OF SENSORY AND MICROBIOLOGY QUALITY OF REBON SHRIMP PASTE (Acetes sp.) MADE USING BACKSLOPPING FERMENTATION METHODS
| Main Authors: | Damayani, Noventa Dwi, Hasan, Bustari, Iriani, Dian |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
, 2021
|
| Online Access: |
https://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/31090 https://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/31090/29947 |
Internet
https://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/31090https://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/31090/29947
Lokasi
| Koleksi | Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan |
|---|---|
| Gedung | Perpustakaan Universitas Riau |
| Institusi | Universitas Riau |
| Kota | KOTA PEKANBARU |
| Provinsi | RIAU |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |