Repo Dosen ULM
Peer Review Laporan Penelitian Hubungan Lama Waktu Fermentasi terhadap Total Bakteri Asam Laktat dan bakteri Halofilik Produk Mandai dengan Penambahan Kadar Garam Tinggi
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| dc.contributor.author | Nur, Hasrul Satria | |
| dc.contributor.author | Imaningsih, Witiyasti | |
| dc.date.accessioned | 2021-08-12T00:37:46Z | |
| dc.date.available | 2021-08-12T00:37:46Z | |
| dc.date.issued | 2019 | |
| dc.identifier.uri | https://repo-dosen.ulm.ac.id//handle/123456789/20800 | |
| dc.title | Peer Review Laporan Penelitian Hubungan Lama Waktu Fermentasi terhadap Total Bakteri Asam Laktat dan bakteri Halofilik Produk Mandai dengan Penambahan Kadar Garam Tinggi | en_US |
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Turnitin / Peer Review / Koran / Hak Cipta / Hak Paten / Penelitian / Pengabdian [17367]
Repositori untuk bidang Turnitin / Peer Review / Koran / Hak Cipta / Hak Paten / Penelitian / Pengabdian