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http://repository.ipb.ac.id/handle/123456789/81081| Title: | Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap |
| Authors: | Hanifah Nuryani Lioe |
| Issue Date: | 2012 |
| Publisher: | Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition CRC Press, Taylor & Prancis Group |
| Citation: | Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition CRC Press, Taylor & Prancis Group; No.ISBN: 978-1-4398-4904-0; 2012; Hal.93-101 |
| URI: | http://repository.ipb.ac.id/handle/123456789/81081 |
| ISBN: | 978-1-4398-4904-0 |
| Appears in Collections: | Food Science and Technology |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| Validasi Book Chapter 1.pdf | 369.92 kB | Adobe PDF | View/Open |
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