<ctx:context-object xsi:schemaLocation="info:ofi/fmt:xml:xsd:ctx http://www.openurl.info/registry/docs/info:ofi/fmt:xml:xsd:ctx" timestamp="2017-11-13T05:49:22Z" xmlns:ctx="info:ofi/fmt:xml:xsd:ctx" xmlns:xsi="http://www.w3.org/2001/XML"><ctx:referent><ctx:identifier>info:oai:www.badankebijakan.kemkes.go.id:10</ctx:identifier><ctx:metadata-by-val><ctx:format>info:ofi/fmt:xml:xsd:dissertation</ctx:format><ctx:metadata><dis:journal xsi:schemaLocation="info:ofi/fmt:xml:xsd:dissertation http://www.openurl.info/registry/docs/info:ofi/fmt:xml:xsd:dissertation" xmlns:dis="info:ofi/fmt:xml:xsd:dissertation"><dis:authors><dis:author><dis:aulast>Sihombing</dis:aulast><dis:aufirst>Geertruida</dis:aufirst><dis:au>Sihombing, Geertruida</dis:au></dis:author></dis:authors><dis:inst>Badan Penelitian dan Pengembangan Kesehatan</dis:inst><dis:date>1978</dis:date><dis:title>An Exploratory Study on Three Synthetic Colouring Matters Commonly Used as Food Colours in Jakarta</dis:title></dis:journal></ctx:metadata></ctx:metadata-by-val></ctx:referent></ctx:context-object>