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Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties |
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| Authors: | Silvana D. Harikedua C. Hanny Wijaya Dede R. Adawiyah |
| Affiliation: | (1) Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Kampus IPB Darmaga, Bogor, 16002, West Java, Indonesia;(2) Present address: Department of Fishery Products Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University, Kampus UNSRAT Bahu, Manado, 95115, North Sulawesi, Indonesia |
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| 本文献已被 SpringerLink 等数据库收录！ | |