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14. Lembar Validasi. Amino Acid and Taurine Changes of Indian Mackarel Due to Frying Process.

dc.contributor.authorNurjanah
dc.contributor.authorNurilmala, Mala
dc.contributor.authorHidayat, Taufik
dc.contributor.authorGinanjar, Tb Mohamad Gia
dc.date.accessioned2017-08-12T08:46:55Z
dc.date.available2017-08-12T08:46:55Z
dc.date.issued2015
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/87848
dc.language.isoidid
dc.title14. Lembar Validasi. Amino Acid and Taurine Changes of Indian Mackarel Due to Frying Process.id


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