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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/76281
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dc.contributor.authorDias Indrasti
dc.contributor.authorHanifah Nuryani Lioe
dc.contributor.authorTaufik
dc.contributor.authorDede R. Adawiyah
dc.date.accessioned2015-09-15T02:40:25Z
dc.date.available2015-09-15T02:40:25Z
dc.date.issued2012-10
dc.identifier.citationProceeding of International Conference Future of Food Factors; SEAFAST CENTER IPBen
dc.identifier.isbn978-602-96665-9-5-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/76281
dc.language.isoid
dc.publisherProceeding of International Conference Future of Food Factors; SEAFAST CENTER IPB
dc.titleMethod Validation of Alkyl Parabens Content in Soy-sauceen
Appears in Collections:Food Science and Technology

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