Show simple item record

dc.contributorBADAN LITBANGKES KEMENKESid-ID
dc.creatorSlamet, Dewi Sabita; Kelompok Program Penelitian Eksplorasi Potensi Gizi, Puslitbang Gizi, Bogor
dc.date2012-11-19
dc.date.accessioned2019-12-17T00:52:58Z
dc.date.available2019-12-17T00:52:58Z
dc.identifierhttp://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/1967
dc.identifier10.22435/pgm.v0i0.1967.
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/handle/123456789/81234
dc.descriptionPada tahun anggaran 1989/1990 telah diteliti komposisi zat gizi 14 masakan (mie, dll) dan 10 makanan penganan (jajanan). Kandungan zat gizi jenis-jenis masakan berkisar antara 60-291 Kal dengan protein berkisar antara 0.85-15.6 g. Kandungan kalori jenis-jenis penganan berkisar antara 93-310 Kal, dan kandungan protein jenis penganan ini berkisar antara 0.70-8.0 g.id-ID
dc.formatapplication/pdf
dc.languageid
dc.publisherPusat Penelitian dan Pengembangan Upaya Kesehatan Masyarakaten-US
dc.rightsProposed Creative Commons Copyright Notices1. Proposed Policy for Journals That Offer Open AccessAuthors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).Proposed Policy for Journals That Offer Delayed Open AccessAuthors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication, with the work [SPECIFY PERIOD OF TIME] after publication simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (SeeThe Effect of Open Access).
dc.sourcePenelitian Gizi dan Makanan (The Journal of Nutrition and Food Research); JILID 13 (1990)en-US
dc.sourceJurnal Penelitian Gizi dan Makanan; JILID 13 (1990)id-ID
dc.titleKOMPOSISI ZAT GIZI MAKANAN SIAP SANTAP BERBAGAI HIDANGAN NASI/MIE LENGKAP DAN PENGANAN KHAS INDONESIAid-ID
dc.typePeer-reviewed Articleen-US


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record