Deskripsi: OPTIMALISASI SUHU PEMANASAN (PEMASAKAN DAN PASTEURISASI) SUSU KACANG HIJAU (Vigna radiata (L) R.Wilczek) BERDASARKAN KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI, DAN SENSORI

Main Author:	JUWANA, AMELIA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2011
Subjects:	Chemical Technology Microbiology
Online Access:	http://repository.unika.ac.id/7511/1/05.70.0146%20Amelia%20Juwana%20-%20COVER.pdf http://repository.unika.ac.id/7511/2/05.70.0146%20Amelia%20Juwana%20-%20BAB%20I.pdf http://repository.unika.ac.id/7511/3/05.70.0146%20Amelia%20Juwana%20-%20BAB%20II.pdf http://repository.unika.ac.id/7511/4/05.70.0146%20Amelia%20Juwana%20-%20BAB%20III.pdf http://repository.unika.ac.id/7511/5/05.70.0146%20Amelia%20Juwana%20-%20BAB%20IV.pdf http://repository.unika.ac.id/7511/6/05.70.0146%20Amelia%20Juwana%20-%20BAB%20V.pdf http://repository.unika.ac.id/7511/7/05.70.0146%20Amelia%20Juwana%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7511/8/05.70.0146%20Amelia%20Juwana%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/7511/

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