Evaluation of Organoleptic and Nutritional Characteristics of Traditionally Processed Shrimp Products Based on Its Quality Grade
ABSTRACT It is very common that to fit with the market segment, processor produces varied quality grade of product with different prices. However, there is no clue that the quality grade represents the organoleptic and nutritional characteristics of the product. And observation on organoleptic and n...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
1999
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| Online Access: | https://repository.ugm.ac.id/18954/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1776 |
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| Institution: | Universitas Gadjah Mada |