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dc.creatorNuryani
dc.date2007
dc.date.accessioned2019-12-01T13:39:17Z
dc.date.available2019-12-01T13:39:17Z
dc.identifierhttp://repository.poltekkes-smg.ac.id//index.php?p=show_detail&id=10263
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/xmlui/handle/123456789/51511
dc.formatTugas Akhir DIII
dc.languageid
dc.publisherProdi DIII Gizi Semarang POLTEKKES KEMENKES SEMARANG
dc.subjectKripik Cakar Ayam
dc.titlePerbedaan metode penggorengan terhadap kadar protein dan daya terima keripik cakar ayam
dc.locationSemarang


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