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EVALUASIKUALITAS KECAP DENGAN BERBAGAI VARIASI KOMPOSISI KEDELAI (Glycine max), KORO BENGUK (Mucuna pruriens) DAN GUDE (Cajanus cajan) BERDASARKAN KANDUNGAN PROTEIN KECAP

Main Author: MAGDALENA, IRAWATY
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2001
Subjects:
660 Chemical engineering
Online Access: http://repository.unika.ac.id/7651/1/96.70.0042%20irawaty%20m%20COVER.pdf
http://repository.unika.ac.id/7651/2/96.70.0042%20irawaty%20m%20BAB%20I.pdf
http://repository.unika.ac.id/7651/3/96.70.0042%20irawaty%20m%20BAB%20II.pdf
http://repository.unika.ac.id/7651/4/96.70.0042%20irawaty%20m%20BAB%20III.pdf
http://repository.unika.ac.id/7651/5/96.70.0042%20irawaty%20m%20BAB%20IV.pdf
http://repository.unika.ac.id/7651/6/96.70.0042%20irawaty%20m%20BAB%20V.pdf
http://repository.unika.ac.id/7651/7/96.70.0042%20irawaty%20m%20DAFTAR%20PUSTAKA.pdf
http://repository.unika.ac.id/7651/8/96.70.0042%20irawaty%20m%20LAMPIRAN.pdf
http://repository.unika.ac.id/7651/
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