Karakteristik Berbagai Metode Pengeringan Ikan Lemuru (Surdinella sp) Bebas Lemak dan Pengaruhnya Terhadap Mutu Tepung Ikan
dc.contributor.author | Adiansyah | |
dc.date.accessioned | 2010-04-22T07:26:57Z | |
dc.date.available | 2010-04-22T07:26:57Z | |
dc.date.issued | 2004 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/6661 | |
dc.title | Karakteristik Berbagai Metode Pengeringan Ikan Lemuru (Surdinella sp) Bebas Lemak dan Pengaruhnya Terhadap Mutu Tepung Ikan | id |
Files in this item
This item appears in the following Collection(s)
-
MT - Agriculture Technology [2271]