HEDONIC QUALITY OF SEMPRONG CAKE FROM VARIOUS LEVELS OF CATFISH FLOUR ADDITION

Authors

Halyda Aulia Wildah , Junianto Junianto , Ine Maulina , Iis Rostini

DOI:

10.29303/jp.v14i3.940

Published:

2024-09-30

Issue:

Vol. 14 No. 3 (2024): JURNAL PERIKANAN

Keywords:

Meat Flour, Catfish, Preference Level, Proximate, Semprong Cake

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How to Cite

Wildah, H. A., Junianto, J., Maulina, I., & Rostini, I. (2024). HEDONIC QUALITY OF SEMPRONG CAKE FROM VARIOUS LEVELS OF CATFISH FLOUR ADDITION. Jurnal Perikanan Unram, 14(3), 1393–1401. https://doi.org/10.29303/jp.v14i3.940

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