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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81078
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dc.contributor.authorDias Indrasti-
dc.contributor.authorHanifah Nuryani Lioe-
dc.contributor.authorTaufik-
dc.contributor.authorDede Robiatul Adawiyah-
dc.date.accessioned2016-06-17T07:59:59Z-
dc.date.available2016-06-17T07:59:59Z-
dc.date.issued2012-12-
dc.identifier.citationProceeding International Conference Future of Food Factors. SEAFAST CENTER IPB. Desember; 2012; Hal.129-140id
dc.identifier.isbn978-602-96665-9-5-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81078-
dc.language.isoidid
dc.publisherProceeding International Conference Future of Food Factors. SEAFAST CENTER IPBid
dc.titleMethod Validation of Alkyl Parabens Content in Soy-sauceid
dc.typeArticleid
Appears in Collections:Food Science and Technology

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