Lokasi: EVALUASI MUTU EMPING MELINJO YANG DIPENGARUHI OLEH FREKUENSI PENGGORENGAN DAN LAMA PENYIMPANAN BERDASARKAN WARNA, BILANGAN PEROKSIDA,ANGKA ASAM DAN SIFAT SENSORINYA EVALUATION OF EMPING MELINJO’s QUALITY AS AFFECTED BY FRYING FREQUENCY AND STORAGE TIME BASED ON COLOR, PEROXIDE VALUE, ACID VALUE AND SENSORY CHARACTERISTICS

Main Author:	Wiranata, Sheila Andriani
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2013
Subjects:	Food storage Food Quality
Online Access:	http://repository.unika.ac.id/1741/1/09.70.0014%20Sheila%20Andriani%20Wiranata%20COVER.pdf http://repository.unika.ac.id/1741/2/09.70.0014%20Sheila%20Andriani%20Wiranata%20BAB%20I.pdf http://repository.unika.ac.id/1741/3/09.70.0014%20Sheila%20Andriani%20Wiranata%20BAB%20II.pdf http://repository.unika.ac.id/1741/4/09.70.0014%20Sheila%20Andriani%20Wiranata%20BAB%20III.pdf http://repository.unika.ac.id/1741/5/09.70.0014%20Sheila%20Andriani%20Wiranata%20BAB%20IV.pdf http://repository.unika.ac.id/1741/6/09.70.0014%20Sheila%20Andriani%20Wiranata%20BAB%20V.pdf http://repository.unika.ac.id/1741/7/09.70.0014%20Sheila%20Andriani%20Wiranata%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/1741/8/09.70.0014%20Sheila%20Andriani%20Wiranata%20LAMPIRAN.pdf http://repository.unika.ac.id/1741/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
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