Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties
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概要
- 論文の詳細を見る
- Springer Japanの論文
- 2012-01-01
著者
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Wijaya C.
Department Of Food Science And Technology Faculty Of Agricultural Technology Bogor Agricultural University
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HARIKEDUA Silvana
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University
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ADAWIYAH Dede
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University
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Adawiyah Dede
Department Of Food Science And Technology Faculty Of Agricultural Technology Bogor Agricultural University
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Harikedua Silvana
Department Of Food Science And Technology Faculty Of Agricultural Technology Bogor Agricultural University
関連論文
- Ethnobotanical study and nutrient potency of local traditional vegetables in Central Kalimantan
- Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties