Lalchandani, Neha Kishan (2016) Understanding the nutritional requirements of lactobacillus casei gcrl 163 isolated from aged cheddar cheese. Bachelor thesis, Universitas Pelita Harapan.
Full text not available from this repository.| Item Type: | Thesis (Bachelor) |
|---|---|
| Creators: | Creators NIM Email ORCID Lalchandani, Neha Kishan UNSPECIFIED UNSPECIFIED UNSPECIFIED |
| Additional Information: | SK 34-12 LAL u |
| Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
| Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
| Depositing User: | Mrs Veronica Fitri Astuti |
| Date Deposited: | 13 May 2021 08:17 |
| Last Modified: | 13 May 2021 08:17 |
| URI: | http://repository.uph.edu/id/eprint/23531 |
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