Nugrahedi, Probo Y. and Dekker, Matthijs and WIDIANARKO, BUDI and Verkerk, Ruud QUALITY OF CABBAGE DURING LONG TERM STEAMING:PHYTOCHEMICAL, TEXTURE AND COLOUR EVALUATION. LWT-FOOD SCIENCE AND TECHNOLOGY.
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2016 Bag disertasi_Steaming_LWT_Jan 2016 Q1.pdf Download (1MB) | Preview |
| Item Type: | Article |
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| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink |
| Depositing User: | Mr Probo Yulianto Nugrahedi |
| Date Deposited: | 09 Dec 2025 05:17 |
| Last Modified: | 09 Dec 2025 05:17 |
| URI: | http://repository.unika.ac.id/id/eprint/39073 |
| Keywords: | UNSPECIFIED |
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