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Penurunan Kandungan Gizi Mikro Kerang Hijau (Perna viridis) Akibat Metode Pemasakan yang Berbeda

dc.contributor.authorPurwaningsih, Sri
dc.contributor.authorSalamah, Ella
dc.contributor.authorDewi, Merlinda Kemala
dc.date.accessioned2016-02-23T07:39:39Z
dc.date.available2016-02-23T07:39:39Z
dc.date.issued2011
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/78627
dc.language.isoidid
dc.publisherBogor Agricultural University (IPB)id
dc.publisherBogor Agricultural University (IPB)id
dc.titlePenurunan Kandungan Gizi Mikro Kerang Hijau (Perna viridis) Akibat Metode Pemasakan yang Berbedaid


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