HARTAJANIE, LAKSMI turnitin:Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp. Jurnal Aplikasi Teknologi Pangan.
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JATP-Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp..pdf Download (178kB) | Preview |
| Item Type: | Article |
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| Subjects: | 500 Science > 570 Life sciences, biology 500 Science > 570 Life sciences, biology > 579 Microorganism, fungi & algae |
| Divisions: | Faculty of Agricultural Technology |
| Depositing User: | Ms Laksmi Hartajanie |
| Date Deposited: | 04 Apr 2024 00:42 |
| Last Modified: | 04 Apr 2024 00:42 |
| URI: | http://repository.unika.ac.id/id/eprint/35138 |
| Keywords: | UNSPECIFIED |
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