Preview: 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/