Turning Waste into Food Ingredients: A Case Study of the Application of Innovation and Technology in Utilizing Umami Sources from Swimming Crab By-Product

Yusuf, Muhammad (2022) Turning Waste into Food Ingredients: A Case Study of the Application of Innovation and Technology in Utilizing Umami Sources from Swimming Crab By-Product. IAR Journal of Agriculture Research and Life Sciences.

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Item Type: Other
Subjects: R Medicine > RH Food Technology
Divisions: Jabatan Fungsional > Muhammad Yusuf
Depositing User: perpus unimus
URI: http://repository.unimus.ac.id/id/eprint/5477

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