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Faculty of Fisheries and Marine Science
Aquatic Product Technology
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Faculty of Fisheries and Marine Science
Aquatic Product Technology
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Penurunan Kandungan Gizi Mikro Kerang Hijau (Perna viridis) Akibat Metode Pemasakan yang Berbeda
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13.Validasi_SriPurwaningsih_PenurunanKandunganGiziMikroKerangHijau.jpg (1.536Mb)
Date
2011
Author
Purwaningsih, Sri
Salamah, Ella
Dewi, Merlinda Kemala
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URI
http://repository.ipb.ac.id/handle/123456789/78627
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