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

Please use this identifier to cite or link to this item: http://repository.unmul.ac.id/handle/123456789/48068

Full metadata record

DC Field	Value	Language
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
Appears in Collections:	A - Agriculture

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