1. IPB Scientific Repository
  2. IPBana
  3. Articles
  4. Faculty of Agricultural Technology
  5. Food Science and Technology
Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81081
Full metadata record
DC FieldValueLanguage
dc.contributor.authorHanifah Nuryani Lioe-
dc.date.accessioned2016-06-20T00:57:44Z-
dc.date.available2016-06-20T00:57:44Z-
dc.date.issued2012-
dc.identifier.citationHandbook of Plant-Based Fermented Food and Beverage Technology Second Edition CRC Press, Taylor & Prancis Group; No.ISBN: 978-1-4398-4904-0; 2012; Hal.93-101id
dc.identifier.isbn978-1-4398-4904-0-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81081-
dc.language.isoidid
dc.publisherHandbook of Plant-Based Fermented Food and Beverage Technology Second Edition CRC Press, Taylor & Prancis Groupid
dc.titleSoy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecapid
dc.typeArticleid
Appears in Collections:Food Science and Technology

Files in This Item:
File SizeFormat 
Validasi Book Chapter 1.pdf369.92 kBAdobe PDFView/Open
Show simple item record Recommend this item


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.