(Peer Review) Moisture sorption isotherm of natural condiment cube made from juice water of katsuobushi plant, coated with edible coating and stored at ambient temperature

Montolalu, Royke I. and Mentang, Feny and Dien, Henny Adeleida and Djohar, M. A. and Katiandagho, Y and Meko, Ayub and Berhimpon, Siegfried (2019) (Peer Review) Moisture sorption isotherm of natural condiment cube made from juice water of katsuobushi plant, coated with edible coating and stored at ambient temperature. IOP Publishing Ltd.

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Item Type:	Other
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	UNSPECIFIED
Depositing User:	Mr. Benhard W. Tampangela, ST
Date Deposited:	16 Sep 2019 04:05
Last Modified:	29 Jun 2023 02:25
URI:	http://repo.unsrat.ac.id/id/eprint/2442

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