Gatot, Priyanto (2023) Similarity result of_Effect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food. Turnitin Universitas Sriwijaya. (Submitted)
![[thumbnail of Effect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food.pdf]](http://repository.unsri.ac.id/style/images/fileicons/text.png) |
Text
Effect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food.pdf Download (1MB) |
| Item Type: | Other |
|---|---|
| Subjects: | #3 Repository of Lecturer Academic Credit Systems (TPAK) > Results of Ithenticate Plagiarism and Similarity Checker |
| Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
| Depositing User: | Gatot Priyanto |
| Date Deposited: | 19 Jun 2023 23:43 |
| Last Modified: | 19 Jun 2023 23:43 |
| URI: | http://repository.unsri.ac.id/id/eprint/111665 |
Actions (login required)
 |
View Item |