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UPA Perpustakaan Universitas Jember

Karakteristik Fisik, pH, Aktivitas Antioksidan Dan Total Bakteri Asam Laktat Pada Yogurt Susu Kambing Dengan Fortifikasi Ekstrak Kulit Buah Naga

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Hadiah

Availability
3822202306905S 637.1476 PUT k c.1Perpustakaan Pusat UNEJ (Skripsi)Available
Detail Information

Series Title

-

Call Number

S 637.1476 PUT k

Publisher

FAPERTA-UNEJ : Jember,

Collation

xv, 52 hlm,: iII., lamp., tab,; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

637.147 6

Detail Information

Content Type

Teks

Media Type

Buku

Carrier Type

-

Edition

-

Subject(s)

YOGURT

Specific Detail Info

Bib,: hlm. 32-37

Statement of Responsibility

No other version available