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yunianta, Yunianta
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The Utilization of Tuna (Yellowfin tuna), Sweet Potato (Ipomoea batatas) and Sago (Metroxylon sago sp) in making of Kamaboko
by
Suryono, M.
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harijono, Harijono
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yunianta
,
Yunianta
Published 2013
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2
Heat Stability of Red Fruit Extract (Pandanus conoideus) Color as Potential Source of Natural Pigments
by
Satriyanto, Budi
,
Widjanarko, Simon B.
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Yunianta
,
Yunianta
Published 2013
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