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Freshness Evaluation of Minced Fish (Snakehead, Spotted Mackerel, Snapper, and Sardine) Sold at a Traditional Market in Palembang Using Chemical, Physical, Microbiological, and Sensory Parameters
Riya Liuhartana Nasyiruddin Fuhrmann, Rih Laksmi Utpalasari , Lia Perwita Sari, Zhulian Hikmah Hasibuan , Widyawati, Melia Oktariani, Sohail Khan
Pages: 123-131
https://doi.org/10.58723/ijfsni.v1i2.138
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