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Found 1 from your keywords: author=Pramudita, Okta Nande I...

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PROFILING SENYAWA VOLATIL DAN KARAKTERISTIK KIMIAWI IKAN GABUS (Channa striat…

Volatile compounds are a group of compounds that have the property of easy evaporation and contribute to the aroma and flavor of a food substance. The source of volatile compounds originates from within the product's composition and influences factors such as species, sex, age, size, and processing type. This research aims to determine the volatile compounds of snakehead fish based on weight di…

Edition: -
ISBN/ISSN: -
Collation: xiii, 42 hlm.; ilus.; tab.; 29 cm
Series Title: -
Call Number: T1444072024

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