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June 15, 2024AGRITEPA Jurnal Ilmu dan Teknologi PertanianOpen Access

Effect of Salt Concentration and Fermentation Time In The Development of Anchovy (Stolephorus Sp) Bekasam as Tempura Raw Material

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RMRirin MargiatiSumatera Institute of TechnologyIMIlham MarvieSumatera Institute of TechnologySNSyahrizal NasutionSumatera Institute of Technology

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Cite This Study

Margiati et al. (2024) studied this question.

synapsesocial.com/papers/68e64a0ab6db6435875db0f6https://doi.org/10.37676/agritepa.v11i1.4829
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