PERUBAHAN KONSENTRASI BIOMASSA, KADAR ASAM SIANIDA (HCN), PH DAN TAMPILAN SENSORI DARI KORO PEDANG SELAMA PROSES FERMENTASI 4 HARI | Zendy

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PERUBAHAN KONSENTRASI BIOMASSA, KADAR ASAM SIANIDA (HCN), PH DAN TAMPILAN SENSORI DARI KORO PEDANG SELAMA PROSES FERMENTASI 4 HARI

Author(s) -

Felia Wahono

Publication year - 2016

Publication title -

jurnal aplikasi teknologi pangan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2460-5921

pISSN - 2089-7693

DOI - 10.17728/jatp.194

Subject(s) - chemistry , food science

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