Lokasi: Effect of fermentation time and cooking process towards the antioxidant activity of tempeh

Main Author:	Jessica, Jessica
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2015
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1798/1/Title.pdf http://repository.uph.edu/1798/2/Abstract.pdf http://repository.uph.edu/1798/3/ToC.pdf http://repository.uph.edu/1798/4/Chapter1.pdf http://repository.uph.edu/1798/5/Chapter2.pdf http://repository.uph.edu/1798/6/Chapter3.pdf http://repository.uph.edu/1798/7/Chapter4.pdf http://repository.uph.edu/1798/8/Chapter5.pdf http://repository.uph.edu/1798/9/Bilbiography.pdf http://repository.uph.edu/1798/10/Appendices.pdf http://repository.uph.edu/1798/11/Publication-Agreement.pdf http://repository.uph.edu/1798/

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