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Found 1 from your keywords: author=Mahendra, Prenki Ferdia...
PROFIL FLAVOR PRODUK FERMENTASI IKAN TERI (STOLEPPHORUS Sp.) BERDASARKAN ANAL…
The CATA method is a consumer-based method that involves collecting information about the sensory profile of a food product based on consumer perception. This research will determine the flavor profiles of various fermented products using Check All That Apply (CATA) analysis. This research involved 100 non-trained panelists who reviewed four types of fermentation products, namely anchovy soy sa…
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- xv, 24 hlm.; ilus.; 29 cm
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- T960322023
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