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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81077
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dc.contributor.authorHanifah Nuryani Lioe-
dc.contributor.authorYane Regiyana-
dc.contributor.authorRangga Bayuharda P.-
dc.date.accessioned2016-06-17T07:56:04Z-
dc.date.available2016-06-17T07:56:04Z-
dc.date.issued2012-10-
dc.identifier.citationProsiding Seminar Hasil-hasil Penelitian IPB 2011 LPPM IPB. Oktober; 2012; Hal.12-30id
dc.identifier.isbn978-602-8853-14-9-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81077-
dc.language.isoidid
dc.publisherProsiding Seminar Hasil-hasil Penelitian IPB 2011 LPPM IPBid
dc.titleOptimasi Reduksi Polisiklik Aromatik Hidrokarbon Dalam Makanan Bakar Khas Indonesia dengan Memanfaatkan Bumbu Lokal Serta Pengaturan Jarak dan Lama Pemanasan Menggunakan Response Surface Methodologyid
dc.typeArticleid
Appears in Collections:Food Science and Technology

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