Hasil Penilaian Sejawat Sebidang Atau Peer Review Karya Ilmiah : Prosiding. Judul Artikel : Effects of Fermentation Duration and Cooking Method on The Chemical Properties and Acceptability of Growol

Wariyah, Chatarina and Riyanto, Riyanto and Kanetro, Bayu (2019) Hasil Penilaian Sejawat Sebidang Atau Peer Review Karya Ilmiah : Prosiding. Judul Artikel : Effects of Fermentation Duration and Cooking Method on The Chemical Properties and Acceptability of Growol. Technical Report. Fakultas Agroindustri, Yogyakarta.

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Official URL: http://ftb.uajy.ac.id/atmabiotech/process.php?a=1

Abstract

Peer Review ini membahas review artikel atas nama Chatarina Wariyah, Riyanto dan Bayu Kanetro dengan judul "Effects of Fermentation Duration and Cooking Method on The Chemical Properties and Acceptability of Growol" yang dipublikasikan pada 2nd International Seminar on Natural Resources Biotechnology : From Local to Global, Yogyakarta, 13-14 July 2018

Item Type: Monograph (Technical Report)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: Biro Administrasi, Umum dan Keuangan UMBY
Date Deposited: 22 Jan 2020 09:16
Last Modified: 18 Mar 2020 14:34
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/7523

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