Lestari, Shanti Dwita (2024) Bukti Korespondensi Characterization of flavor-related compounds and sensory profiles of four fermented fish products prepared from silver rasbora (Rasbora argyrotaenia) and anchovy (Stolephorus sp.). Rynnye Lyan Resources.
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Text (Bukti Korespondensi Food Research Characterization of flavor-related compounds and sensory profiles of four fermented fish products prepared from silver rasbora (Rasbora argyrotaenia) and anchovy (Stolephorus sp.))
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| Item Type: | Other |
|---|---|
| Subjects: | #3 Repository of Lecturer Academic Credit Systems (TPAK) > Corresponding Author |
| Divisions: | 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1) |
| Depositing User: | Shanti Dwita Lestari |
| Date Deposited: | 21 Jul 2025 02:58 |
| Last Modified: | 21 Jul 2025 02:58 |
| URI: | http://repository.unsri.ac.id/id/eprint/178575 |
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