OPTIMIZING PRODUCTION OF LEMURU FISH (Sardinella Longiceps) WITH HIGH FATTY - ACID OMEGA- 3 USING LIQUID SMOKED GINGER FLAVOR PROCESS
| Main Author: | Wahyuningsih, W |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Lembaga Penelitian Universitas Diponegoro
, 2005
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/492/1/optimizing_production_of_lemuru_fish.pdf http://www.coastdev.undip.ac.id/ http://eprints.undip.ac.id/492/ |
Internet
http://eprints.undip.ac.id/492/1/optimizing_production_of_lemuru_fish.pdfhttp://www.coastdev.undip.ac.id/
http://eprints.undip.ac.id/492/
Lokasi
| Koleksi | Diponegoro University Institutional Repository |
|---|---|
| Gedung | Perpustakaan Universitas Diponegoro |
| Institusi | Universitas Diponegoro |
| Kota | SEMARANG |
| Provinsi | JAWA TENGAH |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |