Karya Ilmiah

Perbandingan Sifat Organoleptik pada Fermentasi Tempe dari Bahan Kacang Kedelai dan Non-Kedelai

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Description Not Available

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Availability

KT03049

KIM MAR p 2020-2021

Labsky Library (Rak Karya Tulis)

Available

Detail Information

Series Title

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Call Number

KIM MAR p 2020-2021

Publisher

Jakarta : SMA Labschool Kebayoran., 2021

Collation

vii, 40 hlm.; 30 cm

Language

Indonesia

ISBN/ISSN

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Classification

KIM

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Kimia

Specific Detail Info

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Statement of Responsibility

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Other version/related

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