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Name Ms. Adinda Risqia Fadhila Institution UNDIP = Universitas Diponegoro Indonesia Education Bachelor Research Fisheries Product Technology & Food Safety Abstract Effect concentration of kappa-carrageenan toward characteristics and quality of blood cockle sauce KARAKTERISTIK DAN KUALITAS SAUS KERANG DARAH (Anadara granosa) DENGAN PENAMBAHAN KONSENTRASI KARAGENAN YANG BERBEDA Find me on Google Scholar

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