Deskripsi: PENGARUH PERBEDAAN METODE PEMASAKAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORY KERUPUK ASAP IKAN GABUS (CHANNA STRIATA)

Main Authors:	EFENDI, M.EZRA, Herpandi, Herpandi, Lestari, Susi
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2019
Subjects:	SH334.5-334.7 Fishery technology
Online Access:	http://repository.unsri.ac.id/4417/1/RAMA_54244_05061381520029.pdf http://repository.unsri.ac.id/4417/2/RAMA_54244_05061381520029_0021047403_0016087601_01_front_ref.pdf http://repository.unsri.ac.id/4417/3/RAMA_54244_05061381520029_0021047403_0016087601_02.pdf http://repository.unsri.ac.id/4417/4/RAMA_54244_05061381520029_0021047403_0016087601_03.pdf http://repository.unsri.ac.id/4417/5/RAMA_54244_05061381520029_0021047403_0016087601_04.pdf http://repository.unsri.ac.id/4417/6/RAMA_54244_05061381520029_0021047403_0016087601_05.pdf http://repository.unsri.ac.id/4417/7/RAMA_54244_05061381520029_0021047403_0016087601_06_ref.pdf http://repository.unsri.ac.id/4417/8/RAMA_54244_05061381520029_0021047403_0016087601_07_lamp.pdf http://repository.unsri.ac.id/4417/9/RAMA_54244_05061381520029_TURNITIN.pdf http://repository.unsri.ac.id/4417/

ISBN:	0506138152002