Lokasi: THE COMPARISSON OF CONCENTRATION AMBARELLA’S (Spondias dulcis) EXTRACT AND Lactobacillus fermentum LLB3 IN ACIDIFICATION PROCESS ON THE MAKING OF MOZZARELLA CHEESE BASED ON SENSORY AND PHYSICO-CHEMICAL QUALITY

Main Author:	SOERJANI, TAN, VANIA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2019
Subjects:	Chemical Technology
Online Access:	http://repository.unika.ac.id/20455/1/15.I1.0075%20TAN%20VANIA%20SOERJANI%20%282.92%29..pdf%20COVER.pdf http://repository.unika.ac.id/20455/2/15.I1.0075%20TAN%20VANIA%20SOERJANI%20%282.92%29..pdf%20BAB%20I.pdf http://repository.unika.ac.id/20455/3/15.I1.0075%20TAN%20VANIA%20SOERJANI%20%282.92%29..pdf%20BAB%20II.pdf http://repository.unika.ac.id/20455/4/15.I1.0075%20TAN%20VANIA%20SOERJANI%20%282.92%29..pdf%20BAB%20III.pdf http://repository.unika.ac.id/20455/5/15.I1.0075%20TAN%20VANIA%20SOERJANI%20%282.92%29..pdf%20BAB%20IV.pdf http://repository.unika.ac.id/20455/6/15.I1.0075%20TAN%20VANIA%20SOERJANI%20%282.92%29..pdf%20BAB%20V.pdf http://repository.unika.ac.id/20455/7/15.I1.0075%20TAN%20VANIA%20SOERJANI%20%282.92%29..pdf%20DAPUS.pdf http://repository.unika.ac.id/20455/8/15.I1.0075%20TAN%20VANIA%20SOERJANI%20%282.92%29..pdf%20LAMP.pdf http://repository.unika.ac.id/20455/

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