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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81061
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dc.contributor.authorG. Daniali-
dc.contributor.authorS. Jinap-
dc.contributor.authorHanifah Nuryani Lioe-
dc.contributor.authorP. Hajeb-
dc.date.accessioned2016-06-17T06:12:49Z-
dc.date.available2016-06-17T06:12:49Z-
dc.date.issued2013-08-
dc.identifier.citationFood Control. ELSEVIER; Vol.32; No.2; Agustus; 2013; Hal.386-391id
dc.identifier.issn0956-7135-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81061-
dc.language.isoidid
dc.publisherFood Control. ELSEVIERid
dc.titleThe Effect of Maturity Stages of Banana on the Formation of Acrylamide in Banana Frittersid
dc.typeArticleid
Appears in Collections:Food Science and Technology

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