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Effect of boiling and steaming on the profile fatty acids and cholesterol in muscle tissue of molluscs

dc.contributor.authorPurwaningsih, Sri
dc.contributor.authorSuseno, Sugeng Heri
dc.contributor.authorSalamah, Ella
dc.contributor.authorMulyaningtyas, J.R.
dc.contributor.authorDewi, Y.P.
dc.date.accessioned2016-02-27T06:46:53Z
dc.date.available2016-02-27T06:46:53Z
dc.date.issued2015-09
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/78838
dc.language.isoidid
dc.publisherBogor Agricultural University (IPB)id
dc.publisherBogor Agricultural University (IPB)id
dc.titleEffect of boiling and steaming on the profile fatty acids and cholesterol in muscle tissue of molluscsid


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