Physicochemical, sensory analysis and gastronomic significance of Sambal Tumpang as a traditional Javanese fermented condiment

Wulandari, Dyah and Budiharjo, Anto and Setiarto, R. Haryo Bimo and Wisastra, Severus Ryan and PURNAMA, JOSE ABI SHALOM HARRIS and Wical, Helga Zefanya Physicochemical, sensory analysis and gastronomic significance of Sambal Tumpang as a traditional Javanese fermented condiment. Discover Food.

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Item Type:	Article
Subjects:	600 Technology (Applied sciences) > 640 Home & family management > Food and Drink
Depositing User:	Ms Dyah Wulandari
Date Deposited:	03 Jun 2026 02:22
Last Modified:	03 Jun 2026 02:22
URI:	http://repository.unika.ac.id/id/eprint/39964
Keywords:	UNSPECIFIED

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