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THE EFFECT OF FORMULATION OF BAUNG FISH MEAT (Mystus nemurus) AND WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CHEMICAL AND SENSORY CHARACTERISTICS OF AMPLANG

dc.contributor.advisorMarwati, Marwati
dc.contributor.authorYuliani, Yuliani
dc.contributor.authorKeristian, Yahuda
dc.contributor.authorHamka
dc.date.accessioned2021-08-12T17:38:15Z
dc.date.available2021-08-12T17:38:15Z
dc.date.issued2018-11
dc.identifier.issn978-602-17530-1-9
dc.identifier.urihttp://repository.unmul.ac.id/handle/123456789/6644
dc.publisherFac.Agriculture, Mulawarman Universityen_US
dc.subjectBaung fishen_US
dc.subjectwhite oyster mushroonen_US
dc.subjectamplangen_US
dc.titleTHE EFFECT OF FORMULATION OF BAUNG FISH MEAT (Mystus nemurus) AND WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CHEMICAL AND SENSORY CHARACTERISTICS OF AMPLANGen_US
dc.typeArticleen_US


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