Perbandingan Hasil Kadar Protein Susu Murni (Freshmilk) Menggunakan Metode Kjeldahl dan Fourier Transform Infrared

Yusuf, Alfian Muhammad (2022) Perbandingan Hasil Kadar Protein Susu Murni (Freshmilk) Menggunakan Metode Kjeldahl dan Fourier Transform Infrared. Project Report. IPB University.

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Official URL: https://sv.ipb.ac.id
Item Type: Monograph (Project Report)
Uncontrolled Keywords: FTIR, kjeldahl, protein, susu murni
Subjects: Student Project Report
Divisions: School of Vocational Studies > Chemical Analysis
Depositing User: Analisis Kimia SV IPB
Date Deposited: 25 Aug 2022 02:25
Last Modified: 25 Aug 2022 02:25
URI: https://ereport.ipb.ac.id/id/eprint/11539

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