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Judul Investigation of flavour formation in cooked rice under boiling and high temperature heating conditions Dody D. Handoko
Penerbitan London University of Reading 2014
Deskripsi Fisik 159 p.30 cm
ISBN ISBN:
Subjek RICE
ORYZA SATIVA
FLAVOUR
COOKING
COOKED RICE
BOILING
TEMPERATURE, HIGH
HEATING
BBPADI
FH
S3
S1/S2/S3/LT/LP
UNIVERSITY OF READING
TESIS
Bahasa Indonesia
Target Pembaca Tidak diketahui / tidak ditentukan

 
No Barcode No. Panggil Akses Lokasi Ketersediaan
054/2014 633.18:641.52-035.66 HAN i Dapat dipinjam BB Padi - Ruang Baca Tersedia
Tag Ind1 Ind2 Isi
001 INLIS000000000000203
008 # # ###################################Indonesia##
020 # # $a ISBN:
035 # # $a 0010-0322000103
082 # # $a 633.18:641.52-035.66 HAN i
084 # # $a 633.18:641.52-035.66 HAN i
245 # # $a Investigation of flavour formation in cooked rice under boiling and high temperature heating conditions / $c Dody D. Handoko
260 # # $a London $b University of Reading $c 2014
300 # # $a 159 p. ; $c 30 cm
650 # # $a BBPADI
650 # # $a BOILING
650 # # $a COOKED RICE
650 # # $a COOKING
650 # # $a FH
650 # # $a FLAVOUR
650 # # $a HEATING
650 # # $a ORYZA SATIVA
650 # # $a RICE
650 # # $a S1/S2/S3/LT/LP
650 # # $a S3
650 # # $a TEMPERATURE, HIGH
650 # # $a TESIS
650 # # $a UNIVERSITY OF READING
990 # # $a 054/2014
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