Verkerk, Ruud, Food Quality and Design Group, Department of Agrotechnology and Food Science, Wageningen University, Wageningen, The Netherlands, Netherlands
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Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan - Short Communication
REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]
Abstract PDF