Show simple item record

5. Lembar Validasi. Fatty Acid Composition and Cholesterol Indian Mackerel (Rastrelliger kanagurta) Due Frying Process.

dc.contributor.authorNurjanah
dc.contributor.authorNurilmala, Mala
dc.contributor.authorHidayat, Taufik
dc.contributor.authorAzri, Rahma Yulia Idhviani
dc.date.accessioned2017-08-12T08:14:06Z
dc.date.available2017-08-12T08:14:06Z
dc.date.issued2016
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/87839
dc.language.isoidid
dc.title5. Lembar Validasi. Fatty Acid Composition and Cholesterol Indian Mackerel (Rastrelliger kanagurta) Due Frying Process.id


Files in this item

Thumbnail
Name:
5.Validasi_MalaNurilmala_Fatty ...
Size:
2.220Mb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record