Pelatihan Dan Keterampilan Pembuatan Pangan Olahan Telur : Telur Asin (Natural & Flavoured Salted Egg)

Training and Competencies for the Production of Processed Food Eggs: The Natural & Flavored Salted Egg

Authors

Putri Widyanti Harlina

DOI:

10.25047/j-dinamika.v7i3.3408

Published:

30-12-2022

Issue:

Vol. 7 No. 3 (2022): Desember

Keywords:

Pangan Fungsional, Telur Asin, Imunitas Tubuh, Covid-19

Article

How to Cite

[1]
P. W. Harlina, “Pelatihan Dan Keterampilan Pembuatan Pangan Olahan Telur : Telur Asin (Natural & Flavoured Salted Egg) : Training and Competencies for the Production of Processed Food Eggs: The Natural & Flavored Salted Egg”, j-dinamika, vol. 7, no. 3, pp. 451–455, Dec. 2022.

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