BUKTI KORESPONDENSI: NUTRITIONAL COMPOSITION, SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF A NEW DEVELOPED INSTANT CREAM SOUP MADE FROM SHRIMP (LITOPENAEUS VANNAMEI) AND BEETROOT (BETA VULGARIS L.) FOR PUBLICATION IN THE JOURNAL CURRENT RESEARCH IN NUTR

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UEU » Grey Literature » Ilmu Gizi
Posted by [email protected] at 07/12/2023 19:10:18 • 112 Views

BUKTI KORESPONDENSI: NUTRITIONAL COMPOSITION, SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF A NEW DEVELOPED INSTANT CREAM SOUP MADE FROM SHRIMP (LITOPENAEUS VANNAMEI) AND BEETROOT (BETA VULGARIS L.) FOR PUBLICATION IN THE JOURNAL CURRENT RESEARCH IN NUTR

Created by :
Dudung Angkasa, S.Gz, M.Gizi, RD ( 0324118701 )

Subject:	BUKTI KORESPONDENSI
Alt. Subject :	PROOF OF CORRESPONDENCE
Keyword:	JOURNAL SUBMISSION

Date Create	:	07/12/2023
Type	:	Text
Format	:	pdf
Language	:	English
Identifier	:	UEU-Grey-17_5998
Collection ID	:	17_5998

Source :
Bukti Korespondensi

Relation Collection:
Fakultas Ilmu-ilmu Kesehatan

Coverage :
Civitas Akademika Universitas Esa Unggul

Rights :
@2023 Perpustakaan Universitas Esa Unggul

Publication URL :
https://digilib.esaunggul.ac.id/bukti-korespondensi-nutritional-composition-sensory-properties-and-antioxidant-activity-of-a-new-developed-instant-cream-soup-made-from-shrimp-litopenaeus-vannamei-and-beetroot-beta-vulgaris-l-for-publication-in-the-journal-current-research-in-nutr-31221.html

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