Cek Plagiasi The effect of salt concentration and fermentation time on pH value, total acidity and microbial characteristic of pickled ginger (Zingiber officinale Rosc.)

IFRJ

by Bernadeta Wahyu Astri Pratita

Submission date: 08-Apr-2023 01:50AM (UTC+0900) Submission ID: 1881322200

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