Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/78627
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Purwaningsih, Sri | - |
dc.contributor.author | Salamah, Ella | - |
dc.contributor.author | Dewi, Merlinda Kemala | - |
dc.date.accessioned | 2016-02-23T07:39:39Z | - |
dc.date.available | 2016-02-23T07:39:39Z | - |
dc.date.issued | 2011 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/78627 | - |
dc.language.iso | id | id |
dc.publisher | Bogor Agricultural University (IPB) | id |
dc.publisher | Bogor Agricultural University (IPB) | id |
dc.title | Penurunan Kandungan Gizi Mikro Kerang Hijau (Perna viridis) Akibat Metode Pemasakan yang Berbeda | id |
Appears in Collections: | Aquatic Product Technology |
Files in This Item:
File | Size | Format | |
---|---|---|---|
13.Validasi_SriPurwaningsih_PenurunanKandunganGiziMikroKerangHijau.jpg | 1.57 MB | JPEG | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.