LEVEL OF PREFERENCE KATTE TONG COOKIES WITH ADDITION PANGASIUS CATFISH MEAT FLOUR

Authors

Irpan Irpan , Junianto Junianto , Roffi Grandiosa Herman , Iis Rostini

DOI:

10.29303/jp.v14i3.961

Published:

2024-09-30

Issue:

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

Keywords:

Pangasius Catfish, Meat Flour, Katte Tong Cookies, Organoleptic

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How to Cite

Irpan, I., Junianto, J., Herman, R. G., & Rostini, I. (2024). LEVEL OF PREFERENCE KATTE TONG COOKIES WITH ADDITION PANGASIUS CATFISH MEAT FLOUR. Jurnal Perikanan Unram, 14(3), 1409–1415. https://doi.org/10.29303/jp.v14i3.961

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