Lokasi: PENGARUH PENAMBAHAN GARAM 5% DAN 7,5% TERHADAP POTENSI PROBIOTIK BAKTERI ASAM LAKTAT HASIL FERMENTASI ACAR KUBIS PUTIH (Brassica oleracea) ASAL GETASAN, KOPENG

Main Author:	MEILIAWATI, AGATA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2017
Subjects:	Fermentation
Online Access:	http://repository.unika.ac.id/14680/1/13.70.0039%20Agata%20Meiliawati%20COVER.pdf http://repository.unika.ac.id/14680/2/13.70.0039%20Agata%20Meiliawati%20BAB%20I.pdf http://repository.unika.ac.id/14680/3/13.70.0039%20Agata%20Meiliawati%20BAB%20II.pdf http://repository.unika.ac.id/14680/4/13.70.0039%20Agata%20Meiliawati%20BAB%20III.pdf http://repository.unika.ac.id/14680/5/13.70.0039%20Agata%20Meiliawati%20BAB%20IV.pdf http://repository.unika.ac.id/14680/6/13.70.0039%20Agata%20Meiliawati%20BAB%20V.pdf http://repository.unika.ac.id/14680/7/13.70.0039%20Agata%20Meiliawati%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/14680/8/13.70.0039%20Agata%20Meiliawati%20LAMPIRAN.pdf http://repository.unika.ac.id/14680/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
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