Effect of salt pretreatment, chitosan, and storage period on the sensory acceptability of peda, fermented sardine (Sardinella sp.)
Publication Name : IOP Conference Series: Earth and Environmental Science
DOI : 10.1088/1755-1315/425/1/012082
Date : 8 February 2020
Type
Conference Proceedin
ISSN
17551307
Volume
425
Page
