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

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/

Koleksi	Repository UPH
Gedung	The Johannes Oentoro Library
Institusi	Universitas Pelita Harapan
Kota	KOTA TANGERANG
Provinsi	BANTEN
Kontak	Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini.