Item di mana Penulis berada "YUDHA ADITYA MAHENDRA , 1114051067"

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Jenis Karya Akhir | Tidak Ada Pengelompokan
Jump to: Skripsi
Jumlah item: 1.

Skripsi

YUDHA ADITYA MAHENDRA , 1114051067 (2016) PENGARUH JENIS MIKROORGANISME DAN LAMA FERMENTASI TERHADAP RESIDU PROTEIN PRODUK FERMENTASI HASIL SAMPING UDANG. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

Daftar ini dibuat pada Thu Dec 5 02:10:32 2024 WIB.
Digital Library is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.