Lokasi: Pengaruh variasi waktu Fermentasi terhadap aktivitas Antioksidasi Tempe Benguk

Main Author:	Itsnaini , Faizzati
Format:	Thesis NonPeerReviewed application/pdf
Terbitan:	, 2000
Subjects:	QD Chemistry
Online Access:	http://eprints.undip.ac.id/30777/1/193k2000.pdf http://eprints.undip.ac.id/30777/2/193k2000_cover.pdf http://eprints.undip.ac.id/30777/3/193k2000_summary.pdf http://eprints.undip.ac.id/30777/4/193k2000_preliminary.pdf http://eprints.undip.ac.id/30777/5/193k2000_chapter_I.pdf http://eprints.undip.ac.id/30777/6/193k2000_chapter_II.pdf http://eprints.undip.ac.id/30777/7/193k2000_chapter_III.pdf http://eprints.undip.ac.id/30777/8/193k2000_chapter_IV.pdf http://eprints.undip.ac.id/30777/9/193k2000_chapter_V.pdf http://eprints.undip.ac.id/30777/10/193k2000_reference.pdf http://eprints.undip.ac.id/30777/11/193k2000_attachment.pdf http://eprints.undip.ac.id/30777/

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Gedung	Perpustakaan Universitas Diponegoro
Institusi	Universitas Diponegoro
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Provinsi	JAWA TENGAH
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