ANTIBACTERIAL ACTIVITY OF THAI RED CURRY PASTE IN KANG-KATI (THAI RED CURRY) MODEL ON Salmonella enterica Typhimurium DT104b

HARTANTO, ALVIN ARIENATA (2013) ANTIBACTERIAL ACTIVITY OF THAI RED CURRY PASTE IN KANG-KATI (THAI RED CURRY) MODEL ON Salmonella enterica Typhimurium DT104b. Project Report. Fakultas Teknologi Pertanian, Unika Soegijapranta, Semarang. (Unpublished)

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Abstract

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Item Type: Monograph (Project Report)
Subjects:
> 660 Chemical engineering
> 660 Chemical engineering > Food Technology
> 660 Chemical engineering > Food Technology > Antimicrobial
Divisions: Faculty of Agricultural Technology > Department of Food Technology - Project Report
Depositing User: Mr Agung Tri Hartadi
Date Deposited: 01 Sep 2015 14:19
Last Modified: 01 Sep 2015 14:19
URI: http://repository.unika.ac.id/id/eprint/1226

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