Vitamin B12 content of fermented foods in the tropics
| dc.contributor.author | Noriyuki Okada | |
| dc.contributor.author | Hadioetomo, Ratna Siri | |
| dc.contributor.author | Sayuki Niekuni | |
| dc.date.accessioned | 2010-06-09T04:02:12Z | |
| dc.date.available | 2010-06-09T04:02:12Z | |
| dc.date.issued | 1983 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/27967 | |
| dc.description.abstract | The vitamins B12 (V. B12) content of fermented foods transforted from tropical countries was analysed. Of tjose, Tempeh was an interesting example, because it is made of soybeans and contained a comparatively large amount of V.B12 namely 4,6 mg/100 g. However not all the Tempehs contained such large amounts. | id |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.title | Vitamin B12 content of fermented foods in the tropics | id |
