UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE

Fitria Riany Eris, Aris Munandar, Kartina AM, Meutia Meutia, Dian Anggraeni

Open source

DOI: 10.33512/fsj.v2i1.8810
Published: 7
Container: Food ScienTech Journal
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.33512/fsj.v2i1.8810,
  title = {UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE},
  author = {Fitria Riany Eris and Aris Munandar and Kartina AM and Meutia Meutia and Dian Anggraeni},
  year = {2020},
  journal = {Food ScienTech Journal},
  doi = {10.33512/fsj.v2i1.8810},
  url = {https://doi.org/10.33512/fsj.v2i1.8810}
}

RIS

TY  - JOUR
TI  - UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE
AU  - Fitria Riany Eris
AU  - Aris Munandar
AU  - Kartina AM
AU  - Meutia Meutia
AU  - Dian Anggraeni
PY  - 2020
JO  - Food ScienTech Journal
DO  - 10.33512/fsj.v2i1.8810
UR  - https://doi.org/10.33512/fsj.v2i1.8810
ER  -

APA

Eris, F. R., Munandar, A., AM, K., Meutia, M., & Anggraeni, D. (2020). UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE. Food ScienTech Journal. https://doi.org/10.33512/fsj.v2i1.8810

Source records

doaj · retrieved 2026-11-10T16:29:46.979Z