Changes in Carotenoid, Physicochemical and Sensory Values of Deep-Fried Carrot Chips During Storage

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/35383

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DC Field	Value	Language
dc.contributor.author	Sulaeman, Ahmad
dc.date.accessioned	2010-07-30T07:27:25Z
dc.date.available	2010-07-30T07:27:25Z
dc.date.issued	2003
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/35383
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Changes in Carotenoid, Physicochemical and Sensory Values of Deep-Fried Carrot Chips During Storage	id
Appears in Collections:	Community Nutrition

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