Pengekstrakan antosianin daripada berbagai bahagian buah koko (Theobroma cacao L.) dan penggunaannya sebagai pewarna makanan

Pengekstrakan antosianin daripada berbagai bahagian buah koko (Theobroma cacao L.) dan penggunaannya sebagai pewarna makanan

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書目詳細資料
主要作者:	Tee, Siew Ken
格式:	Thesis 圖書
語言:	Malay
出版:	UKM, Kampus Sabah, Menggatal Fakulti Sains & Sumber Alam 1995
主題:	Anthocyanins Cacao beans
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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