Lokasi: Karakteristik minuman fermentasi tempe menggunakan bakteri asam laktat sebagai probiotik

Main Author:	Ranoxalim, Kezia
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2017
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1692/1/Title.pdf http://repository.uph.edu/1692/2/Abstract.pdf http://repository.uph.edu/1692/3/ToC.pdf http://repository.uph.edu/1692/4/Chapter1.pdf http://repository.uph.edu/1692/5/Chapter2.pdf http://repository.uph.edu/1692/6/Chapter3.pdf http://repository.uph.edu/1692/7/Chapter4.pdf http://repository.uph.edu/1692/8/Chapter5.pdf http://repository.uph.edu/1692/9/Bibliography.pdf http://repository.uph.edu/1692/10/Appendices.pdf http://repository.uph.edu/1692/11/Publication-Agreement.pdf http://repository.uph.edu/1692/

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