Preview: PENGARUH PERBEDAAN WAKTU DAN PROSES PEMASAKAN TERHADAP KONSENTRASI LOGAM TEMBAGA DAN KADMIUM PADA KERANG HIJAU (Perna viridis)

Main Author:	KRESTANTO, YUDHI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2010
Subjects:	664 Food technology
Online Access:	http://repository.unika.ac.id/8365/1/06.70.0037%20Yudhi%20Krestanto%20COVER.pdf http://repository.unika.ac.id/8365/2/06.70.0037%20Yudhi%20Krestanto%20BAB%20I.pdf http://repository.unika.ac.id/8365/3/06.70.0037%20Yudhi%20Krestanto%20BAB%20II.pdf http://repository.unika.ac.id/8365/4/06.70.0037%20Yudhi%20Krestanto%20BAB%20III.pdf http://repository.unika.ac.id/8365/5/06.70.0037%20Yudhi%20Krestanto%20BAB%20IV.pdf http://repository.unika.ac.id/8365/6/06.70.0037%20Yudhi%20Krestanto%20BAB%20V.pdf http://repository.unika.ac.id/8365/7/06.70.0037%20Yudhi%20Krestanto%20DAPUS.pdf http://repository.unika.ac.id/8365/8/06.70.0037%20Yudhi%20Krestanto%20LAMPIRAN.pdf http://repository.unika.ac.id/8365/