Deskripsi: PENGARUH KONSENTRASI GARAM, LAMA FERMENTASI, DAN PENGGUNAAN TEPUNG BERAS SEBAGAI PENGGANTI AIR KELAPA DALAM PROSES FERMENTASI TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS SAYUR ASIN

Main Author:	NATALIA A., FELICIA
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2010
Subjects:	Beverage Technology
Online Access:	http://repository.unika.ac.id/8348/1/06.70.0020%20Felicia%20Natalia%20A%20COVER.pdf http://repository.unika.ac.id/8348/2/06.70.0020%20Felicia%20Natalia%20A%20BAB%20I.pdf http://repository.unika.ac.id/8348/3/06.70.0020%20Felicia%20Natalia%20A%20BAB%20II.pdf http://repository.unika.ac.id/8348/4/06.70.0020%20Felicia%20Natalia%20A%20BAB%20III.pdf http://repository.unika.ac.id/8348/5/06.70.0020%20Felicia%20Natalia%20A%20BAB%20IV.pdf http://repository.unika.ac.id/8348/6/06.70.0020%20Felicia%20Natalia%20A%20BAB%20V.pdf http://repository.unika.ac.id/8348/7/06.70.0020%20Felicia%20Natalia%20A%20DAPUS.pdf http://repository.unika.ac.id/8348/8/06.70.0020%20Felicia%20Natalia%20A%20LAMPIRAN.pdf http://repository.unika.ac.id/8348/

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