Lokasi: PENGARUH WAKTU PENYIMPANAN TERHADAP DWIFUNGSI EKSTRAK BIJI ALPUKAT SEBAGAI ZAT WARNA DAN ANTIOKSIDAN ALAMI PADA PEMBUATAN ES KRIM

Main Author:	Hakim, Astri Astari
Format:	Bachelors NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	QD Chemistry
Online Access:	http://repository.upi.edu/15201/1/S_KIM_1005261_title.pdf http://repository.upi.edu/15201/2/S_KIM_1005261_abstract.pdf http://repository.upi.edu/15201/3/S_KIM_1005261_table_of_content.pdf http://repository.upi.edu/15201/4/S_KIM_1005261_chapter1.pdf http://repository.upi.edu/15201/5/S_KIM_1005261_chapter2.pdf http://repository.upi.edu/15201/6/S_KIM_1005261_chapter3.pdf http://repository.upi.edu/15201/7/S_KIM_1005261_chapter4.pdf http://repository.upi.edu/15201/8/S_KIM_1005261_chapter5.pdf http://repository.upi.edu/15201/9/S_KIM_1005261_bibliography.pdf http://repository.upi.edu/15201/10/S_KIM_1005261_appendix.pdf http://repository.upi.edu/15201/ http://repository.upi.edu