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1 Ergebnisse
1
Pengaruh Proses Pemasakan terhadap Komposisi Zat Gizi Bahan..:
Lamid, A. (Astuti)
;
Almasyhuri, A. (Almasyhuri)
;
Sundari, D. (Dian)
https://www.neliti.com/publications/20747/pengaruh-proses-pemasakan-terhadap-komposisi-zat-gizi-bahan-pangan-sumber-protei. , 2015
Link:
https://www.neliti.com/publications/20747/pengaruh-pro..
RT Journal T1 <Title>Pengaruh Proses Pemasakan terhadap Komposisi Zat Gizi Bahan Pangan Sumber Protein</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftneliti:oai:neliti.com:20747&Exemplar=1&LAN=DE A1 Lamid, A. (Astuti) A1 Almasyhuri, A. (Almasyhuri) A1 Sundari, D. (Dian) PB National Institute of Health Research and Development, Indonesian Ministry of Health YR 2015 K1 Indonesia JF https://www.neliti.com/publications/20747/pengaruh-proses-pemasakan-terhadap-komposisi-zat-gizi-bahan-pangan-sumber-protei LK http://dx.doi.org/https://www.neliti.com/publications/20747/pengaruh-proses-pemasakan-terhadap-komposisi-zat-gizi-bahan-pangan-sumber-protei DO https://www.neliti.com/publications/20747/pengaruh-proses-pemasakan-terhadap-komposisi-zat-gizi-bahan-pangan-sumber-protei SF ELIB - SuUB Bremen
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