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Chemical characteristics of terasi and the impact of some major compounds in terasi on the sensory characteristics of sambal-terasi, a chili sauce

Mery Tambaria Damanik Ambarita
(2020)
Author
Promoter
(UGent) and (UGent)
Organization
Keywords
terasi, sambal-terasi, taste, flavor, chemical characteristics

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Citation

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MLA
Damanik Ambarita, Mery Tambaria. Chemical Characteristics of Terasi and the Impact of Some Major Compounds in Terasi on the Sensory Characteristics of Sambal-Terasi, a Chili Sauce. Universiteit Gent. Faculteit Bio-ingenieurswetenschappen, 2020.
APA
Damanik Ambarita, M. T. (2020). Chemical characteristics of terasi and the impact of some major compounds in terasi on the sensory characteristics of sambal-terasi, a chili sauce. Universiteit Gent. Faculteit Bio-ingenieurswetenschappen.
Chicago author-date
Damanik Ambarita, Mery Tambaria. 2020. “Chemical Characteristics of Terasi and the Impact of Some Major Compounds in Terasi on the Sensory Characteristics of Sambal-Terasi, a Chili Sauce.” Universiteit Gent. Faculteit Bio-ingenieurswetenschappen.
Chicago author-date (all authors)
Damanik Ambarita, Mery Tambaria. 2020. “Chemical Characteristics of Terasi and the Impact of Some Major Compounds in Terasi on the Sensory Characteristics of Sambal-Terasi, a Chili Sauce.” Universiteit Gent. Faculteit Bio-ingenieurswetenschappen.
Vancouver
1.
Damanik Ambarita MT. Chemical characteristics of terasi and the impact of some major compounds in terasi on the sensory characteristics of sambal-terasi, a chili sauce. Universiteit Gent. Faculteit Bio-ingenieurswetenschappen; 2020.
IEEE
[1]
M. T. Damanik Ambarita, “Chemical characteristics of terasi and the impact of some major compounds in terasi on the sensory characteristics of sambal-terasi, a chili sauce,” Universiteit Gent. Faculteit Bio-ingenieurswetenschappen, 2020.
@phdthesis{8659182,
  author       = {{Damanik Ambarita, Mery Tambaria}},
  isbn         = {{9789463573078}},
  keywords     = {{terasi,sambal-terasi,taste,flavor,chemical characteristics}},
  language     = {{eng}},
  pages        = {{xiii, 133}},
  publisher    = {{Universiteit Gent. Faculteit Bio-ingenieurswetenschappen}},
  school       = {{Ghent University}},
  title        = {{Chemical characteristics of terasi and the impact of some major compounds in terasi on the sensory characteristics of sambal-terasi, a chili sauce}},
  year         = {{2020}},
}