Lokasi: EVALUASI STABILITAS EMULSI SALAD DRESSING DENGAN PENGGUNAAN BERBAGAI JENIS PATI EVALUATION OF SALAD DRESSING EMULSION STABILITY WITH THE USE OF VARIOUS TYPES OF STARCH

Main Author:	NOVIANTO, VIRGILIUS BRAMANTYA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2013
Subjects:	Food processing
Online Access:	http://repository.unika.ac.id/1797/1/09.70.0088%20Virgilius%20Bramantya%20Novianto%20COVER.pdf http://repository.unika.ac.id/1797/2/09.70.0088%20Virgilius%20Bramantya%20Novianto%20BAB%20I.pdf http://repository.unika.ac.id/1797/3/09.70.0088%20Virgilius%20Bramantya%20Novianto%20BAB%20II.pdf http://repository.unika.ac.id/1797/4/09.70.0088%20Virgilius%20Bramantya%20Novianto%20BAB%20III.pdf http://repository.unika.ac.id/1797/5/09.70.0088%20Virgilius%20Bramantya%20Novianto%20BAB%20IV.pdf http://repository.unika.ac.id/1797/6/09.70.0088%20Virgilius%20Bramantya%20Novianto%20BAB%20V.pdf http://repository.unika.ac.id/1797/7/09.70.0088%20Virgilius%20Bramantya%20Novianto%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/1797/8/09.70.0088%20Virgilius%20Bramantya%20Novianto%20LAMPIRAN.pdf http://repository.unika.ac.id/1797/

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