Lokasi: Pengaruh jenis bumbu dan waktu pemasakan terhadap kadar iodat dari garam beriodium

Main Author:	Yonathan, Yosoa Ernest
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2017
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1668/1/Title.pdf http://repository.uph.edu/1668/2/Abstract.pdf http://repository.uph.edu/1668/3/ToC.pdf http://repository.uph.edu/1668/4/Chapter1.pdf http://repository.uph.edu/1668/5/Chapter2.pdf http://repository.uph.edu/1668/6/Chapter3.pdf http://repository.uph.edu/1668/7/Chapter4.pdf http://repository.uph.edu/1668/8/Chapter5.pdf http://repository.uph.edu/1668/9/Bibliography.pdf http://repository.uph.edu/1668/10/Appendices.pdf http://repository.uph.edu/1668/11/Publication-Agreement.pdf http://repository.uph.edu/1668/

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