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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/78627
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dc.contributor.authorPurwaningsih, Sri-
dc.contributor.authorSalamah, Ella-
dc.contributor.authorDewi, Merlinda Kemala-
dc.date.accessioned2016-02-23T07:39:39Z-
dc.date.available2016-02-23T07:39:39Z-
dc.date.issued2011-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/78627-
dc.language.isoidid
dc.publisherBogor Agricultural University (IPB)id
dc.publisherBogor Agricultural University (IPB)id
dc.titlePenurunan Kandungan Gizi Mikro Kerang Hijau (Perna viridis) Akibat Metode Pemasakan yang Berbedaid
Appears in Collections:Aquatic Product Technology

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