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dc.contributorBADAN LITBANGKES KEMENKESid-ID
dc.creatorSlamet, Dewi Sabita
dc.creatorKomari, Komari
dc.date2012-11-19
dc.date.accessioned2019-12-17T00:53:02Z
dc.date.available2019-12-17T00:53:02Z
dc.identifierhttp://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/1977
dc.identifier10.22435/pgm.v0i0.1977.
dc.identifier.urihttp://r2kn.litbang.kemkes.go.id:8080/handle/123456789/81240
dc.descriptionDalam tulisan ini disajikan hasil analisis zat gizi bahan makanan yang digunakan penduduk di Jawa Barat, Jawa Timur, Bali, Sulawesi Selatan, Kalimantan Barat dan Sumatera Selatan. Bahan makanan yang dihitung kadar zat gizinya meliputi 86 macam yang terdiri dari 9 macam sumber energi, 25 macam sumber protein, dan 52 macam sumber vitamin dan mineral.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 9 (1986)en-US
dc.sourceJurnal Penelitian Gizi dan Makanan; JILID 9 (1986)id-ID
dc.titleKOMPOSISI ZAT GIZI BAHAN MAKANAN KHAS BEBERAPA DAERAH DI INDONESIAid-ID
dc.typePeer-reviewed Articleen-US


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