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Physiochemical Properties, Volatile Compounds and Sensory Evaluation of Chili Sauce Shrimp Paste from Different Regions in Indonesia
(Articles)
Wildan
Suhartini
,
Fang Yang
,
Wenshui Xia
Food and Nutrition Sciences
Vol.10 No.3
,March 28, 2019
DOI:
10.4236/fns.2019.103026
1,359
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