Deskripsi: EVALUASI PENGARUH FREKUENSI PENGGORENGAN DAN WAKTU PENYIMPANAN TERHADAP PERUBAHAN MUTU KERUPUK GANDUM = EVALUATION OF FRYING FREQUENCY AND STORAGE TIME EFFECT ON THE QUALITY CHANGES OF “KERUPUK GANDUM”

Main Author:	Budiatmaja, Meylisa
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2013
Subjects:	Food processing
Online Access:	http://repository.unika.ac.id/1720/1/08.70.0014%20Meylisa%20Budiatmaja%20COVER.pdf http://repository.unika.ac.id/1720/2/08.70.0014%20Meylisa%20Budiatmaja%20BAB%20I.pdf http://repository.unika.ac.id/1720/3/08.70.0014%20Meylisa%20Budiatmaja%20BAB%20II.pdf http://repository.unika.ac.id/1720/4/08.70.0014%20Meylisa%20Budiatmaja%20BAB%20III.pdf http://repository.unika.ac.id/1720/5/08.70.0014%20Meylisa%20Budiatmaja%20BAB%20IV.pdf http://repository.unika.ac.id/1720/6/08.70.0014%20Meylisa%20Budiatmaja%20BAB%20V.pdf http://repository.unika.ac.id/1720/7/08.70.0014%20Meylisa%20Budiatmaja%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/1720/8/08.70.0014%20Meylisa%20Budiatmaja%20LAMPIRAN.pdf http://repository.unika.ac.id/1720/

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