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  • Review Buku: FOOD CHEMICAL ANALYSISNew Book Review : FOOD CHEMICAL ANALYSIS

Review Buku: FOOD CHEMICAL ANALYSISNew Book Review : FOOD CHEMICAL ANALYSIS

  • Date 15 Februari 2012
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Book is structured in such a way, begins with the theory of food that includes the materials used, durability and selection basis and terminated by the analysis of related materials.
Because of its design as a result of a literature review and visits to several laboratories in several universities at home and abroad, this Book will be very useful and can be used as teaching materials and reference for those interested and involved in food.

by : Resmi Mustarichie
Book is structured in such a way, begins with the theory of food that includes the materials used, durability and selection basis and terminated by the analysis of related materials.
Because of its design as a result of a literature review and visits to several laboratories in several universities at home and abroad, this Book will be very useful and can be used as teaching materials and reference for those interested and involved in food.

by : Resmi Mustarichie

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Dra. Emma Surahman M.Si., “Tampil Cantik Bisa Dengan Meracik Sendiri Bahan Alami”Dra. Emma Surahman M.Si., "Shown Beautiful by mixing With Their Own Natural Ingredients"
15 Februari 2012

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Kaempferol-3-O-rhamnoside isolated from the leaves of Schima wallichii Korth. inhibits MCF-7 breast cancer cell proliferation through activation of the caspase cascade pathwayKaempferol-3-O-rhamnoside isolated from the leaves of Schima wallichii Korth. inhibits MCF-7 breast cancer cell proliferation through activation of the caspase cascade pathway
15 Februari 2012

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