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Flavor characteristics and quality of mackerel (
<i>Scromberomorus commersonii</i>
) “otak-otak” affected by various liquid smoke addition methods

Flavor characteristics and quality of mackerel ( Scromberomorus commersonii ) “otak-otak” affected by various liquid smoke addition methods

Susbandi, D A; Swastawati, F; Suharto, S

期刊名称IOP Conference Series: Earth and Environmental Science
作者Susbandi, D A; Swastawati, F; Suharto, S
卷第278卷
电子ISSN1755-1315
文件大小865.53KB
发表时间2019-05-23
DOI10.1088/1755-1315/278/1/012076

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