Open Source Library Management System | The Sriwijaya University Library

Filter by

Publication Year
Availability

On Shelf
Attachment

PDF

Audio

Video
Collection Type

Journal

Books

Fiction

Final Projects

Thesis

Dissertation

Magazine

Proceedings

Newspaper

Bulletin

Reference Collection

1st
See More
General Material Designation

Text

Art Originals

Chart

Computer Software

Diorama

Filmstrip

Flash Card

Game

Globe

Kit

Map

Microform

Manuscript

Model

Motion Picture

Microscope Slide

Music

Picture

Realia

Slide

Sound Recording

Technical Drawing

Transparency

Video Recording

Equipment

Computer File

Cartographic Material

CD-ROM

Multimedia

Electronic Resource

Digital Versatile Disc

Skripsi

Journal

electronic

Newspaper

Bulletin

See More
Location

Central Library

Faculty of Agriculture

Faculty of Computer Sciences

Faculty of Economics

Faculty of Education and Educational Science

Faculty of Engineering

Faculty of Law

Faculty of Mathematics and Natural Sciences

Faculty of Medicines

Faculty of Public Health

Faculty of Social and Politic Science

Postgraduates Study Programs
See More
Language

Arabic

Dutch

English

French

German

Indonesia
See More

Found 1 from your keywords: author=Nurmaseli, Tri

Sort by

KARAKTERISTIK SAUERKRAUT YANG DIFERMENTASI DENGAN METODE KONVENSIONAL DAN BAC…

Functional food is the food which have active components that can provide health benefits beside the advantages that provided by the nutrients contained. One of functional food is fermented cabbage or known as sauerkraut. Fermentation can increase the nutritional value of a product and also its shelf life. This study aimed to determine the characteristics of sauerkraut which were fermented by c…

Edition: -
ISBN/ISSN: -
Collation: xv, 63 hlm. : ilus. ; 29 cm
Series Title: -
Call Number: T502312021

Availability1

Add to basket

MARC Download Cite