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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81062
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dc.contributor.authorDaniali G.-
dc.contributor.authorJinap S-
dc.contributor.authorHanifah Nuryani Lioe-
dc.contributor.authorZaidul I.S.-
dc.date.accessioned2016-06-17T06:21:31Z-
dc.date.available2016-06-17T06:21:31Z-
dc.date.issued2013-
dc.identifier.citationJournal of Food, Agriculture & Environment; Vol.11; No.3 & 4; Juli s.d Oktober; 2013; Hal.217-220id
dc.identifier.issn1459-0263-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81062-
dc.language.isoidid
dc.publisherJournal of Food, Agriculture & Environmentid
dc.titleModification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacksid
dc.typeArticleid
Appears in Collections:Food Science and Technology

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