Lokasi: PENGARUH BERBAGAI METODE PEMASAKAN TERHADAP KANDUNGAN ASAM ASKORBAT, TOTAL FENOL, SERTA AKTIVITAS ANTIOKSIDAN PADA SAWI PUTIH (Brassica rapa L. ssp. pekinensis) DAN SAWI SENDOK (Brassica rapa L. ssp. chinensis)

Main Author:	PUDJIONO, VINE MARCELIN
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2010
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/8360/1/06.70.0030%20Vine%20Marcelin%20Pudjiono%20COVER.pdf http://repository.unika.ac.id/8360/2/06.70.0030%20Vine%20Marcelin%20Pudjiono%20BAB%20I.pdf http://repository.unika.ac.id/8360/3/06.70.0030%20Vine%20Marcelin%20Pudjiono%20BAB%20II.pdf http://repository.unika.ac.id/8360/4/06.70.0030%20Vine%20Marcelin%20Pudjiono%20BAB%20III.pdf http://repository.unika.ac.id/8360/5/06.70.0030%20Vine%20Marcelin%20Pudjiono%20BAB%20IV.pdf http://repository.unika.ac.id/8360/6/06.70.0030%20Vine%20Marcelin%20Pudjiono%20BAB%20V.pdf http://repository.unika.ac.id/8360/7/06.70.0030%20Vine%20Marcelin%20Pudjiono%20DAPUS.pdf http://repository.unika.ac.id/8360/8/06.70.0030%20Vine%20Marcelin%20Pudjiono%20LAMPIRAN.pdf http://repository.unika.ac.id/8360/

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