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The organoleptic quality of liquid food formula made from s..:
Widiany, Fery Lusviana
;
Sja'bani, Mochammad
;
Susetyowati
.
Potravinarstvo Slovak Journal of Food Sciences. 15 (2021) - p. 961-969 , 2021
Link:
https://doi.org/10.5219/1672
RT Journal T1 <Title>The organoleptic quality of liquid food formula made from snail (Pila ampullacea), tempeh, and moringa leaves</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.5219_1672&Exemplar=1&LAN=DE A1 Widiany, Fery Lusviana A1 Sja'bani, Mochammad A1 Susetyowati A1 Huriyati, Emy PB HACCP Consulting YR 2021 SN 1337-0960 JF Potravinarstvo Slovak Journal of Food Sciences VO 15 SP 961 OP 969 LK http://dx.doi.org/https://doi.org/10.5219/1672 DO https://doi.org/10.5219/1672 SF ELIB - SuUB Bremen
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