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UPA Perpustakaan Universitas Jember

Characteristics and Sensory Analysis of Ketchup and Sauce Products from “Bibisan“ Fish Hydrolyzate

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ART0000002316ART 664.05 AME aPerpustakaan Pusat UNEJ (Berkala)Available
Detail Information

Series Title

-

Call Number

ART 664.05 AME a

Publisher

Science and Education Publishing Group (SciEP Group) : NEW YORK, U.S.A.,

Collation

Hlm. 203-208

Language

English

ISBN/ISSN

23334835

Classification

664.05

Detail Information

Content Type

Teks

Media Type

Buku

Carrier Type

-

Edition

-

Specific Detail Info

American Journal of Food Science and Technology: Vol. 2, No. 6, 2014

Statement of Responsibility

No other version available