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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81068
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dc.contributor.authorTuti Suryati-
dc.contributor.authorMade Astawan-
dc.contributor.authorHanifah Nuryani Lioe-
dc.contributor.authorTutik Wresdiyati-
dc.date.accessioned2016-06-17T07:13:54Z-
dc.date.available2016-06-17T07:13:54Z-
dc.date.issued2012-08-
dc.identifier.citationMedia Peternakan Fapet IPB. Vol.35; No.2; Agustus; 2012; Hal.111-116id
dc.identifier.issn0126-0472-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81068-
dc.language.isoidid
dc.publisherMedia Peternakan Fapet IPBid
dc.titleCuring Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng)id
dc.typeArticleid
Appears in Collections:Food Science and Technology

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