Lokasi: PENGARUH SUHU PEMANASAN DAN pH TERHADAP AKTIVITAS ANTIOKSIDAN PADA SELAI TOMAT (Lycopersicum esculentum Mill)

Main Author:	Apdila, Egi Tritya
Format:	Bachelors NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	L Education (General)
Online Access:	http://repository.upi.edu/14051/1/S_KIM_1005313_Title.pdf http://repository.upi.edu/14051/2/S_KIM_1005313_Table_of_content.pdf http://repository.upi.edu/14051/3/S_KIM_1005313_Abstract.pdf http://repository.upi.edu/14051/4/S_KIM_1005313_Chapter1.pdf http://repository.upi.edu/14051/5/S_KIM_1005313_Chapter2.pdf http://repository.upi.edu/14051/6/S_KIM_1005313_Chapter3.pdf http://repository.upi.edu/14051/7/S_KIM_1005313_Chapter4.pdf http://repository.upi.edu/14051/8/S_KIM_1005313_Chapter5.pdf http://repository.upi.edu/14051/9/S_KIM_1005313_Bibliography.pdf http://repository.upi.edu/14051/10/S_KIM_1005313_Appendix.pdf http://repository.upi.edu/14051/ http://repository.upi.edu