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Aquatic Product Technology
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Aquatic Product Technology
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5. Lembar Validasi. Fatty Acid Composition and Cholesterol Indian Mackerel (Rastrelliger kanagurta) Due Frying Process.
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5.Validasi_MalaNurilmala_Fatty Acid Composition.pdf (2.220Mb)
Date
2016
Author
Nurjanah
Nurilmala, Mala
Hidayat, Taufik
Azri, Rahma Yulia Idhviani
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http://repository.ipb.ac.id/handle/123456789/87839
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