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Malaysian Agriculture Repository >

Browsing by Subject Kojic fermentation

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TitleTypeIssue Date
Development of enhanced value-added processed food of chum salmon (Oncorhynchus keta) dorsal muscle using koji and its chemical changes during the fermentation
International Food Research Journal, 25 (6), p. 2417-2427
Journal Contribution2018
Model perusahaan makanan kicapBook1997
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