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Vol 3, No 2 (2021): VOLUME 3 NOMOR 2, JULY 2021 Kandungan Bakteri (Escherichia coli) Protein Dan Total Asam Laktat Pada Pembuatan Fermentasi Rusip Ikan Teri (Stolephorus sp.) Abstract  PDF
Kurniawan Kurniawan, Susilowati Syila
 
Vol 3, No 1 (2021): VOLUME 3 NOMOR 1, JANUARI 2021 Karakteristik Kukis Bagea Tepung Sagu (Metroxylon sp.) Yang Disubstitusi Tepung Ikan Teri (Stolephorus indicus) Abstract  PDF
Nopriani Rahman, Asri Silvana Naiu
 
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