Work

Physicochemical characteristics, sensory acceptability and microbial quality of Wadi Betok a traditional fermented fish from South Kalimantan, Indonesia.

Year: 2013

Type: article

Source: International Food Research Journal

Authors: Petruş, H. Purnomo, Eddy Suprayitno, Hardoko Hardoko

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W75666558

FWCI: 1.491

Cites: 15

Cited by: 22

Related to: 10