Various Types Of Spices Concentration with Inhibition Of The Bacterium Streptococcus Pyogenes
This study is an experimental study using a factorial design with variable influence (independent) is the concentration of 100%, 80%, 60%, 40%, 20%, and the type of spice Powder, turmeric, ginger, turmeric, onion while its impact variable (dependent) is the inhibition of the bacteria Streptococcus p...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
UPPM, Poltekkes Kemenkes Semarang,
2015-08-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |