Repo Dosen ULM

Peer Review - Changcs in Chemical Composition and Ricc Cooking Qualty Through the Utilization of Resplration Hcat of Freshly Harvested Rice During Storage

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dc.creator Susi, Susi
dc.date.accessioned 2020-06-17T01:48:46Z
dc.date.available 2020-06-17T01:48:46Z
dc.identifier http://eprints.ulm.ac.id/7202/1/Changes%20in%20chemical.pdf
dc.identifier Susi, Susi Peer Review - Changcs in Chemical Composition and Ricc Cooking Qualty Through the Utilization of Resplration Hcat of Freshly Harvested Rice During Storage. ULM. (Unpublished)
dc.identifier.uri https://repo-dosen.ulm.ac.id//handle/123456789/15133
dc.format text
dc.publisher ULM
dc.relation http://eprints.ulm.ac.id/7202/
dc.subject AI Indexes (General)
dc.title Peer Review - Changcs in Chemical Composition and Ricc Cooking Qualty Through the Utilization of Resplration Hcat of Freshly Harvested Rice During Storage
dc.type Other
dc.type NonPeerReviewed


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