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.
Text (Hasil Penilaian Sejawat Sebidang Atau Peer Review Karya Ilmiah : Prosiding)
Peer Review 7523.pdf
Text (Similarity)
B19-33. Effects_of_Fermentation_Duration_and_Cooking_Metho.pdf
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
| Dosen Pembimbing: | Pujimulyani, Dwiyati and Murdiarti, Agnes |
|---|---|
| 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: | https://eprints.mercubuana-yogya.ac.id/id/eprint/7523 |
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