Citation to this article as recorded by 
|
SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio European Journal of Technic |
|
PENGARUH BEBERAPA BAHAN BAKU TERHADAP KARAKTERISTIK FISIKOKIMIA
DAN SENSORI RENGGINANG SINGKONG (Manihot utilissima Pohl) Jurnal Teknologi dan Industri Pangan Vol. 30, Issue 1, 20, 2019 |
How to cite this article
N. Huda, A.A. Putra and R. Ahmad, 2011. Physicochemical and Nutritional Characteristics of Indonesian Buffalo Skin Crackers. International Journal of Meat Science, 1: 36-51.
DOI: 10.3923/ijmeat.2011.36.51
URL: https://scialert.net/abstract/?doi=ijmeat.2011.36.51
DOI: 10.3923/ijmeat.2011.36.51
URL: https://scialert.net/abstract/?doi=ijmeat.2011.36.51