Lokasi: KARAKTERISTIK FISIKOKIMIA DAN SENSORI HARD ICE CREAM DENGAN PENAMBAHAN EKSTRAK CAIR DAN SERBUK JAHE SAMBILOTO DENGAN METODE KRISTALISASI PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF HARD ICE CREAM WITH THE ADDITION OF LIQUID EXTRACT AND SAMBILOTO GINGER POWDER WITH CRYSTALLIZATION METHOD

Main Author:	BUDIATMAJA, SERVATIUS MARIA FARREL
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2022
Subjects:	Food Processing Food Quality
Online Access:	http://repository.unika.ac.id/30462/1/18.I1.0170-SERVATIUS%20MARIA%20FARREL%20BUDIATMAJA-COVER_a.pdf http://repository.unika.ac.id/30462/2/18.I1.0170-SERVATIUS%20MARIA%20FARREL%20BUDIATMAJA-BAB%20I_a.pdf http://repository.unika.ac.id/30462/3/18.I1.0170-SERVATIUS%20MARIA%20FARREL%20BUDIATMAJA-BAB%20II_a.pdf http://repository.unika.ac.id/30462/4/18.I1.0170-SERVATIUS%20MARIA%20FARREL%20BUDIATMAJA-BAB%20III_a.pdf http://repository.unika.ac.id/30462/5/18.I1.0170-SERVATIUS%20MARIA%20FARREL%20BUDIATMAJA-BAB%20IV_a.pdf http://repository.unika.ac.id/30462/6/18.I1.0170-SERVATIUS%20MARIA%20FARREL%20BUDIATMAJA-BAB%20V_a.pdf http://repository.unika.ac.id/30462/7/18.I1.0170-SERVATIUS%20MARIA%20FARREL%20BUDIATMAJA-DAPUS_a.pdf http://repository.unika.ac.id/30462/8/18.I1.0170-SERVATIUS%20MARIA%20FARREL%20BUDIATMAJA-LAMP_a.pdf http://repository.unika.ac.id/30462/

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