01335     2200397   4500001002100000005001500021035002000036007000300056008004100059020002200100040002200122082001400144084001600158090002000174090002200194100002600216245019100242250003500433300005800468500001100526650002300537700002800560700003100588700002900619700003100648850001200679504003400691264005400725336002100779337003000800338002300830999002200853990002200875990002000897990002000917INLIS00000000085526620200323123300  a0010-0320000593ta200323s2019    yoia   gr       1   ind d  a978-602-386-351-8  aYOPDYOGbinderda04223a664.6  a664.6 ABD a  aDEP 664.6 ABD a  aCB-D.11 2019-23830 aAbdul Rohmanepenulis10aAnalisis autentikasi makanan :bminyak dan lemak /cpenulis, Abdul Rohman, Sugeng Riyanto, Fajar Aji Lumakso, Anjar Windarsih, Luthfia Indriyani; penyunting, Abdul Rohman, Sugeng Riyanto  aCetakan pertama: Desember 2019  aviii, 194 halaman :bilustrasi, tabel, bagan ;c23 cm  aIndeks 4aMakanan, Komposisi0 aSugeng Riyantoepenulis  aFajar Aji Lumaksoepenulis  aAnjar Windarsihepenulis  aLuthfia Indriyaniepenulis  aYOPDYOG  aBibliografi : halaman 177-18731aYogyakarta :bGadjah Mada University Press,c2019  2rdacontentateks  2rdamediaatanpa perantara  2rdacarrieravolume  aCB-D.11/2019-2383  aCB-D.11/2019-2383  a43328-PD/B.2022  a43329-PD/B.2022