PERUBAHAN KOMPONEN RASA GURIH DALAM CABUK YANG MENGALAMI PENYIMPANAN DAN PEMANASAN BERULANG
DOI:
https://doi.org/10.21111/atj.v1i1.1835Keywords:
bungkil wijen, cabuk, rasa gurih, umami, penyimpanan, pemanasanAbstract
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