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  <oai_dc:dc>
    <dc:title xmlns:dc="http://purl.org/dc/elements/1.1/">daya terima dan kadar protein pada Bassang dengan penambahan tempe /</dc:title>
    <dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">
   AMIN, Ruhul
  </dc:creator>
    <dc:type xmlns:dc="http://purl.org/dc/elements/1.1/">text</dc:type>
    <dc:publisher xmlns:dc="http://purl.org/dc/elements/1.1/">Makassar : Polkesmas, Prodi Sarjana Terapan Gizi dan Dietetika,</dc:publisher>
    <dc:date xmlns:dc="http://purl.org/dc/elements/1.1/">2021</dc:date>
    <dc:language xmlns:dc="http://purl.org/dc/elements/1.1/">|  </dc:language>
    <dc:subject xmlns:dc="http://purl.org/dc/elements/1.1/">Food Analysis Soy Food</dc:subject>
  </oai_dc:dc>
</oai_dc:dcCollection>