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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/12071
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dc.contributor.authorWati
dc.date.accessioned2010-05-05T04:42:57Z
dc.date.available2010-05-05T04:42:57Z
dc.date.issued2007
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/12071
dc.titleMempelajari Pengaruh Varietas, Penyimpanan, dan Persiapan Bawang Putih Terhadap Rasa dan Aroma Bawang Pada Produk Kacang Salutid
Appears in Collections:UT - Food Science and Technology

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