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Sensory acceptance and physicochemical profiles of Pempek M..:
Saputri, Nur Endah
;
Hidayah, Nurul
;
Muttalib, Yuges Saputri
...
IOP Conference Series: Earth and Environmental Science. 807 (2021) 2 - p. 022068 , 2021
Link:
https://doi.org/10.1088/1755-1315/807/2/022068
RT Journal T1 <Title>Sensory acceptance and physicochemical profiles of Pempek Made with Narrow-barred Spanish Mackerel Fish Enriched with Broccoli and Red Cabbage</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1088_1755-1315_807_2_022068&Exemplar=1&LAN=DE A1 Saputri, Nur Endah A1 Hidayah, Nurul A1 Muttalib, Yuges Saputri A1 Salam, Abdul A1 Rahmawati A1 Septiyanti PB IOP Publishing YR 2021 SN 1755-1307 SN 1755-1315 JF IOP Conference Series: Earth and Environmental Science VO 807 IS 2 SP 022068 LK http://dx.doi.org/https://doi.org/10.1088/1755-1315/807/2/022068 DO https://doi.org/10.1088/1755-1315/807/2/022068 SF ELIB - SuUB Bremen
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