Lokasi: PENGARUH KONSENTRASI TWEEN 80 TERHADAP KARAKTERISTIK FISIKO-KIMIAWI MINUMAN SERBUK BIJI NANGKA dan ALMOND

Main Author:	SETIAWAN, OEI, ANASTASIA CLARISSA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2020
Subjects:	664 Food technology Chemical Technology
Online Access:	http://repository.unika.ac.id/25138/1/16.I1.0064%20-%20OEI%2C%20ANASTASIA%20CLARISSA%20S%20-%20COVER.pdf http://repository.unika.ac.id/25138/2/16.I1.0064%20-%20OEI%2C%20ANASTASIA%20CLARISSA%20S%20-%20BAB%20I.pdf http://repository.unika.ac.id/25138/3/16.I1.0064%20-%20OEI%2C%20ANASTASIA%20CLARISSA%20S%20-%20BAB%20II.pdf http://repository.unika.ac.id/25138/4/16.I1.0064%20-%20OEI%2C%20ANASTASIA%20CLARISSA%20S%20-%20BAB%20III.pdf http://repository.unika.ac.id/25138/5/16.I1.0064%20-%20OEI%2C%20ANASTASIA%20CLARISSA%20S%20-%20BAB%20IV.pdf http://repository.unika.ac.id/25138/6/16.I1.0064%20-%20OEI%2C%20ANASTASIA%20CLARISSA%20S%20-%20BAB%20V.pdf http://repository.unika.ac.id/25138/7/16.I1.0064%20-%20OEI%2C%20ANASTASIA%20CLARISSA%20S%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/25138/8/16.I1.0064%20-%20OEI%2C%20ANASTASIA%20CLARISSA%20S%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/25138/

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