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Found 1 from your keywords: author="Fahlevi, Reeza"
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PERUBAHAN PROKSIMAT DAN ASAM AMINO SELAMA FERMENTASI KECAP IKAN TERI (STOLEPH…
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Fahlevi, Reeza

REEZA FAHLEVI, Change of Proximate and Amino Acid During Fermentation of Anchovy Fish Sauce (Stolephorus comersonnii) (Supervised by SUSI LESTARI). This study aimed to examine the proximate composition and amino acids during the fermentation of anchovy soy sauce (Stolephorus commersonii). The research was conducted using a Randomized Block Design (RBD) model with the treatment factor being the …

Edition
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ISBN/ISSN
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Collation
xv, 42 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1501762024