DWILOKA , Bambang (2019) PeerReview_Pengaruh Lama Fermentasi terhadap Total Bakteri Asam Laktat (BAL), Viskositas, Aktivitas Antioksidan, dan Organoleptik Water Kefir Anggur Merah (Vitis vinifera L.). FPP UNDIP. (Unpublished)
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| PDF (PeerReview) 161Kb |
| Item Type: | Other |
|---|---|
| Subjects: | A General Works > UNDIP Formal Documents |
| Divisions: | Faculty of Animal and Agricultural Sciences > Department of Food Technology |
| ID Code: | 82005 |
| Deposited By: | INVALID USER |
| Deposited On: | 09 Dec 2020 09:35 |
| Last Modified: | 09 Dec 2020 09:35 |
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