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    Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

    Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei) by Diana N. Afifah, Uchida T. S. Dewi, Rizka D. Anggraeni, A. Fahmy A. Tsani, Nurmasari Widyastuti, Faizah Fulyani, Gemala Anjani

    Published 2022-01-01
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