[1]
Rachmawati, D.O., Suswandi, I. and Risha, N. 2022. THE VALUE OF VISCOSITY COEFFICIENT OF COOKING OIL RESULTED BY PURIFICATION BASED ON ACTIVE CHARCOAL TEMPERATURE WITH THE FALLING BALL METHOD. Indonesian Physical Review. 5, 1 (Feb. 2022), 57–63. DOI:https://doi.org/10.29303/ipr.v5i1.140.