Perbandingan Tekstur, Rasa, dan Kadar Asam Lemak Bebas pada Keju Nabati yang Berbahan Dasar Kacang Kedelai Putih dan Hitam

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

Image of Perbandingan Tekstur, Rasa, dan Kadar Asam Lemak Bebas pada Keju Nabati yang Berbahan Dasar Kacang Kedelai Putih dan Hitam

Karya Ilmiah

Perbandingan Tekstur, Rasa, dan Kadar Asam Lemak Bebas pada Keju Nabati yang Berbahan Dasar Kacang Kedelai Putih dan Hitam

Kenzi Naufaldi Muhammad - Personal Name;

XII MIPA 4

Availability

KT02397 BIO KEN p 2018-2019 Labsky Library (Rak Karya Tulis IPA) Available - Available

Detail Information

Series Title: -
Call Number: BIO KEN p 2018-2019
Publisher: Jakarta : SMA Labschool Kebayoran., 2019
Collation: x, 53 hlm.; 30 cm
Language: Indonesia
ISBN/ISSN: -
Classification: BIO
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Biologi
Specific Detail Info: -
Statement of Responsibility: -

Other version/related

No other version available

File Attachment

No Data

Comments

You must be logged in to post a comment