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UEU » Grey Literature » Ilmu Gizi
Posted by annisa0546@yahoo.com at 13/05/2020 15:16:49  •  53 Views


PEER REVIEW EVALUASI SIFAT FISIKA KIMIA DAN NILAI GIZI KEJU BERBAHAN DASAR KACANG TUNGGAK DENGAN BAKTERI LACTOBACILLUS BULGARICUS DAN STREPTOCOCCUS THERMOPHILUS SEBAGAI KEJU NABATI RENDAH LEMAK

Created by :
Dudung Angkasa ( 211120439 )



SubjectPENILAIAN SEJAWAT
Alt. Subject PEER REVIEW
KeywordPEER REVIEW
GIZI KEJU

Description:

Laman ini berisi peer review artikel yang berjudul PEER REVIEW EVALUASI SIFAT FISIKA KIMIA DAN NILAI GIZI KEJU BERBAHAN DASAR KACANG TUNGGAK DENGAN BAKTERI LACTOBACILLUS BULGARICUS DAN STREPTOCOCCUS THERMOPHILUS SEBAGAI KEJU NABATI RENDAH LEMAK oleh Dudung Angkasa

Contributor:
  1. Dr. Aprilita Rina Yanti Eff., M. Biomed., Apt
  2. Dr. Erry Yudhya Mulyani, M. Sc.
Date Create:13/05/2020
Type:Text
Format:PDF
Language:Indonesian
Identifier:UEU-Grey-17_0220
Collection ID:17_0220


Source :
Jurnal Gizi Universitas Muhammadiyah Semarang (UNIMUS), Vol. 7 No. 2, 2018

Relation Collection:
Fakultas Ilmu Kesehatan

Coverage :
Civitas Akademika Universitas Esa Unggul

Rights :
@2020 Perpustakaan Universitas Esa Unggul


Publication URL :
https://digilib.esaunggul.ac.id/peer-review-evaluasi-sifat-fisika-kimia-dan-nilai-gizi-keju-berbahan-dasar-kacang-tunggak-dengan-bakteri-lactobacillus-bulgaricus-dan-streptococcus-thermophilus-sebagai-keju-nabati-rendah-lemak-15217.html




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