Lokasi: Pengaruh pemanfaatan tinta cumi-cumi (loligo sp.) sebagai antioksidan pada daging lumat ikan kembung (rastrelliger sp.) = Effect of squid ink (loligo sp.) utilization as antioxidant in mackerel (rastrelliger sp.) minced fish

Main Author:	Tandar, Ivan
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2014
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1614/1/Title.pdf http://repository.uph.edu/1614/2/Abstract.pdf http://repository.uph.edu/1614/3/ToC.pdf http://repository.uph.edu/1614/4/Chapter1.pdf http://repository.uph.edu/1614/5/Chapter2.pdf http://repository.uph.edu/1614/6/Chapter3.pdf http://repository.uph.edu/1614/7/Chapter4.pdf http://repository.uph.edu/1614/8/Chapter5.pdf http://repository.uph.edu/1614/9/Bibliography.pdf http://repository.uph.edu/1614/10/Appendices.pdf http://repository.uph.edu/1614/11/Publication-Agreement.pdf http://repository.uph.edu/1614/

Koleksi	Repository UPH
Gedung	The Johannes Oentoro Library
Institusi	Universitas Pelita Harapan
Kota	KOTA TANGERANG
Provinsi	BANTEN
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