Preview: THE EFFECTS OF CaCO3 CONCENTRATION AS WHITENING AGENT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF FROZEN SURIMI MADE FROM CATFISH (Clarias gariepinus)

Main Author:	PRABOWO, ADITYA SURYA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2018
Subjects:	Chemical Technology Food Technology
Online Access:	http://repository.unika.ac.id/17403/1/14.I1.0077%20ADITYA%20SURYA%20PRABOWO%20%285.6%29.COVER.pdf http://repository.unika.ac.id/17403/2/14.I1.0077%20ADITYA%20SURYA%20PRABOWO%20%285.6%29.BAB%20I.pdf http://repository.unika.ac.id/17403/3/14.I1.0077%20ADITYA%20SURYA%20PRABOWO%20%285.6%29.BAB%20II.pdf http://repository.unika.ac.id/17403/4/14.I1.0077%20ADITYA%20SURYA%20PRABOWO%20%285.6%29.BAB%20III.pdf http://repository.unika.ac.id/17403/5/14.I1.0077%20ADITYA%20SURYA%20PRABOWO%20%285.6%29.BAB%20IV.pdf http://repository.unika.ac.id/17403/6/14.I1.0077%20ADITYA%20SURYA%20PRABOWO%20%285.6%29.BAB%20V.pdf http://repository.unika.ac.id/17403/7/14.I1.0077%20ADITYA%20SURYA%20PRABOWO%20%285.6%29.DAPUS.pdf http://repository.unika.ac.id/17403/8/14.I1.0077%20ADITYA%20SURYA%20PRABOWO%20%285.6%29.LAMP.pdf http://repository.unika.ac.id/17403/