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The effect of age, processing methods and fermentation by kombucha culture towards the antioxidant activity of chayote (sechium edule (jacq.) swartz)

Tersimpan di:
Main Author: Siloam, Ariel
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2013
Subjects:
TP368-456 Food processing and manufacture
Online Access: http://repository.uph.edu/1796/1/Title.pdf
http://repository.uph.edu/1796/2/Abstract.pdf
http://repository.uph.edu/1796/3/ToC.pdf
http://repository.uph.edu/1796/4/Chapter1.pdf
http://repository.uph.edu/1796/5/Chapter2.pdf
http://repository.uph.edu/1796/6/Chapter3.pdf
http://repository.uph.edu/1796/7/Chapter4.pdf
http://repository.uph.edu/1796/8/Chapter5.pdf
http://repository.uph.edu/1796/9/Bibliography.pdf
http://repository.uph.edu/1796/10/Appendices.pdf
http://repository.uph.edu/1796/11/Publication-Agreement.pdf
http://repository.uph.edu/1796/
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