Dharma, A. S. B. (2023). Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology.
Chicago Style (17th ed.) CitationDharma, Adi Sidharta Budi. Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology, 2023.
MLA (9th ed.) CitationDharma, Adi Sidharta Budi. Extending The Shelf Life of Ready-To-Eat (RTE) Meat Product by Using Turmeric and Red Ginger as Film Coating of Active Packaging. Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology, 2023.