✦ LIBER ✦
Relationship between sensory attributes ofbakasang(a traditional Indonesian fermented fish product) and its physicochemical properties
✍ Scribed by Silvana D. Harikedua; C. Hanny Wijaya; Dede R. Adawiyah
- Book ID
- 107666063
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 348 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0919-9268
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