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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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