PERUBAHAN PROKSIMAT DAN ASAM AMINO SELAMA FERMENTASI KECAP IKAN TERI (STOLEPH…
REEZA FAHLEVI, Change of Proximate and Amino Acid During Fermentation of Anchovy Fish Sauce (Stolephorus comersonnii) (Supervised by SUSI LESTARI). This study aimed to examine the proximate composi…
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- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T1501762024
PENGARUH MODEL PEMBELAJARAN GAVALA TERHADAP HASIL BELAJAR PADA MATERI ASAM AM…
GAVALA learning model has been applied to basic chemistry amino acid and protein material in Palembang class 1st semester in academic year 2019/2020 biology education study program Sriwijaya Univer…
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- xiii, 93 hlm.; ilus., tab.: 28 cm
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- Call Number
- T318972020
FORTSCHRITTE IN DER LEBENSMITTELWISSENSCHAFT, Amine und Nitrosamine: Vorkomme…
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- ISBN/ISSN
- 3-7983-0204-9
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- vi, 222 p. : ill, ; 21 cm
- Series Title
- FORTSCRITTE IN DER LEBENSMITTELWISSENSCHAFT
- Call Number
- 661.894 Ask a
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- ISBN/ISSN
- 3-7983-0204-9
- Collation
- vi, 222 p. : ill, ; 21 cm
- Series Title
- FORTSCRITTE IN DER LEBENSMITTELWISSENSCHAFT
- Call Number
- 661.894 Ask a
Pengaruh metode pemasakan terhadap komposisi kimia dan asam amino ikan seluan…
Penelitian ini bertujuan untuk mengetahui pengaruh metode pemasakan berbeda (perebusan, pengukusan dan penggorengan deep frying) terhadap komposisi kimia dan asam amino pada ikan seluang (Rasbora…
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- ISBN/ISSN
- -
- Collation
- xv, 34 hlm.:ilus.
- Series Title
- -
- Call Number
- Pra p 2016
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