Deskripsi: PENGEMBANGAN PRODUK KERUPUK UDANG YANG DIFORTIFIKASI DENGAN SAYURAN: PENGARUH PERBEDAAN JENIS SAYURAN DAN BENTUK KERUPUK TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS

Main Author:	SUTANTO, EVIE
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2010
Subjects:	660 Chemical engineering
Online Access:	http://repository.unika.ac.id/8354/1/06.70.0025%20Evie%20Sutanto%20COVER.pdf http://repository.unika.ac.id/8354/2/06.70.0025%20Evie%20Sutanto%20BAB%20I.pdf http://repository.unika.ac.id/8354/3/06.70.0025%20Evie%20Sutanto%20BAB%20II.pdf http://repository.unika.ac.id/8354/4/06.70.0025%20Evie%20Sutanto%20BAB%20III.pdf http://repository.unika.ac.id/8354/5/06.70.0025%20Evie%20Sutanto%20BAB%20V.pdf http://repository.unika.ac.id/8354/6/06.70.0025%20Evie%20Sutanto%20BAB%20V.pdf http://repository.unika.ac.id/8354/7/06.70.0025%20Evie%20Sutanto%20DAPUS.pdf http://repository.unika.ac.id/8354/8/06.70.0025%20Evie%20Sutanto%20LAMPIRAN.pdf http://repository.unika.ac.id/8354/

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