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  1. 1
    Evaluation of Organoleptic and Nutritional Characteristics of Traditionally Processed Shrimp Products Based on Its Quality Grade
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  2. 2
    Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles
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  3. 3
    Lupins as a Raw Material for Human Foods and Animal Feeds
    by Petterson, D.S, Fairbrother, A.H
    Published 2014
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