Browsing UT - Food Science and Technology by Subject "ASS"
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Pengaruh Suhu dan Transparansi Kemasan terhadap Stabilitas Kapasitas Antioksidan sebagai Parameter Umur Simpan Bir Pletok
(2011)Bir Pletok is a Betawi traditional beverage product made from spices and herbs. Bir Pletok has many advantages, such as to keep body warm and to prevent cold . Bir pletok’s key benefit is related to its antioxidant capacity. ...