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Rahmawati, Dwi, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor, Indonesia

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018) - Articles
Karakteristik Fisikokimia dan Sensori Mayonnaise pada Berbagai Komposisi Asam Lemak dari Penggunaan Minyak Nabati Berbeda
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