Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation

2023-12-152023-12-152023-08-29http://hdl.handle.net/123456789/15294engNamensnennung 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/oystermushroomrendangconsumeracceptance300500Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovationAufsatzWestsumatraAusternseitlingFleischproduktChemische AnalyseVerbraucherverhaltenAkzeptanz