Preview: PENENTUAN SUHU PEMASAKAN DAN SUHU PASTEURISASI PADA PRODUKSI SUSU KACANG MERAH BERDASARKAN KARAKTERISTIK FISIKOKIMIA, SENSORIS DAN MIKROBIOLOGI SELAMA PENYIMPANAN

Main Author:	SIBABHOKA, EASTER KATHARINA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2010
Subjects:	664 Food technology Chemical Technology
Online Access:	http://repository.unika.ac.id/7027/1/05.70.0068%20Easter%20Katharina%20Sibabhoka%20-%20COVER.pdf http://repository.unika.ac.id/7027/2/05.70.0068%20Easter%20Katharina%20Sibabhoka%20-%20BAB%20I.pdf http://repository.unika.ac.id/7027/3/05.70.0068%20Easter%20Katharina%20Sibabhoka%20-%20BAB%20II.pdf http://repository.unika.ac.id/7027/4/05.70.0068%20Easter%20Katharina%20Sibabhoka%20-%20BAB%20III.pdf http://repository.unika.ac.id/7027/5/05.70.0068%20Easter%20Katharina%20Sibabhoka%20-%20BAB%20IV.pdf http://repository.unika.ac.id/7027/6/05.70.0068%20Easter%20Katharina%20Sibabhoka%20-%20BAB%20V.pdf http://repository.unika.ac.id/7027/7/05.70.0068%20Easter%20Katharina%20Sibabhoka%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7027/8/05.70.0068%20Easter%20Katharina%20Sibabhoka%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/7027/