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PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

Syaifuddin
Jurnal Pengolahan Pangan , Volume 4, pp 65-73; doi:10.31970/pangan.v4i2.25

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Keywords: Treatment / storage / sensory / Fish Sausages / Turmeric Flour / level of turmeric

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