Issue Title
Volume 4, Nomor 2, Tahun 2022 Pengaruh formula perbandingan daging dan tulang ikan lele (Clarias sp.) serta labu kuning (Cucurbita sp.) terhadap karakteristik sensori snack ikan Abstract  PDF
Septiana Sulistiawati, Ilmiani Rusdin, Indrati Kusumaningrum
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