Repo Mhs ULM

Pengaruh Lama Waktu Fermentasi Terhadap Kandungan Protein dan Kadar Air Cumi-Cumi Kering (Loligo sp)

Pengaruh Lama Waktu Fermentasi Terhadap Kandungan Protein dan Kadar Air Cumi-Cumi Kering (Loligo sp)

Rifqi Habibie
URI: https://repo-mhs.ulm.ac.id//handle/123456789/24303

Abstract:

Pengaruh Lama Waktu Fermentasi Terhadap Kandungan Protein dan Kadar Air Cumi-Cumi Kering (Loligo sp)

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