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UEU » Grey Literature » Ilmu Gizi Posted by [email protected] at 13/05/2020 15:16:49 • 454 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 LEMAKCreated by :
Dudung Angkasa ( 211120439 )
Subject: | PENILAIAN SEJAWAT | Alt. Subject : | PEER REVIEW | Keyword: | PEER 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 | : |
- Dr. Aprilita Rina Yanti Eff., M. Biomed., Apt
- 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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- UEU-Grey-15217-17_0220.pdf - 894 KB
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