Kedelai dijadikan lebih bergizi hasil fermentasi

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Bibliographic Details
Main Author:	Mulyokusumo, Sudigdo E
Format:	Book
Published:	Bandung Tarate 1979
Subjects:	Fermentation Fermented foods
Online Access:	Click Here to View Status and Holdings.
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090	0	0	\|a TP371.44 \|b .M85 1979
100	1	#	\|a Mulyokusumo, Sudigdo E
245	1	1	\|a Kedelai dijadikan lebih bergizi \|b hasil fermentasi \|c olehS. E. Mulyokusumo
260	#	#	\|a Bandung \|b Tarate \|c 1979
300	#	#	\|a 79 m.s. \|b il. \|c 18 cm
650	#	0	\|a Fermentation
650	#	0	\|a Fermented foods
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=113231
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam