Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

dc.contributor.author	amaliah, Nur
dc.date.accessioned	2023-02-06T07:20:28Z
dc.date.available	2023-02-06T07:20:28Z
dc.date.issued	2023-02-06
dc.identifier.uri	http://repository.unmul.ac.id/handle/123456789/48068
dc.title	Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning	en_US