PENENTUAN KADAR BEBERAPA PEMANIS SINTETIS DALAM MAKANAN JAJANAN DENGAN METODE KCKT (KROMATOGRAFI CAIR KINERJA TINGGI)

Slamet Ibrahim, Farmasi ITB (2006) PENENTUAN KADAR BEBERAPA PEMANIS SINTETIS DALAM MAKANAN JAJANAN DENGAN METODE KCKT (KROMATOGRAFI CAIR KINERJA TINGGI). INFOMATEK, 8 (1). pp. 7-22. ISSN 1141-0865

	Text Judul Depan Volume 8 Nomor 1 Maret 2006.doc Download (189kB)
	Text 2). Slamet Ibrahim- Farmasi ITB Hal-7-22 Nebeng).doc Download (445kB)

Official URL: http://teknik.unpas.ac.id

Item Type:	Article
Subjects:	JOURNAL
Divisions:	Fakultas Teknik > Teknik Pangan 2006
Depositing User:	Irwan Kustiawan
Date Deposited:	14 Sep 2017 02:23
Last Modified:	14 Sep 2017 02:23
URI:	http://repository.unpas.ac.id/id/eprint/29254

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