Open AccessTotal Bakteri, Angka TBA, Dan Sifat Sensoris Bumbu Dasar Putih Pasta Berdasarkan Lama SimpanOpen AccessAuthor(s)
Dewa Febrian Riyandi,
Yunan Kholifatuddin Sya’di,
Nurhidajah Nurhidajah
Publication year2022
Publication title
jurnal pangan dan gizi /jurnal pangan dan gizi
Resource typeJournals
PublisherUniversitas Muhammadiyah Semarang
Subject(s)aroma , blanching , chemistry , food science , ingredient , organic chemistry , pasteurization , raw material , seasoning , shelf life
Language(s)Uncategorized
eISSN2656-0291
pISSN2086-6429
DOI10.26714/jpg.12.1.2022.41-49
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