Lokasi: PENGARUH PENAMBAHAN SODIUM ACID PYROPHOSPHATE, BAKING SODA, ATAU AIR ABU MERANG SEBAGAI PENGGANTI BLENG PADA KERUPUK GENDAR

Main Author:	SANJAYA, INNEKE
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2010
Subjects:	664 Food technology Food processing
Online Access:	http://repository.unika.ac.id/8376/1/06.70.0043%20Inneke%20%20S%20-%20COVER.pdf http://repository.unika.ac.id/8376/2/06.70.0043%20Inneke%20%20S%20-%20BAB%20I.pdf http://repository.unika.ac.id/8376/3/06.70.0043%20Inneke%20%20S%20-%20BAB%20II.pdf http://repository.unika.ac.id/8376/4/06.70.0043%20Inneke%20%20S%20-%20BAB%20III.pdf http://repository.unika.ac.id/8376/5/06.70.0043%20Inneke%20%20S%20-%20BAB%20IV.pdf http://repository.unika.ac.id/8376/6/06.70.0043%20Inneke%20%20S%20-%20BAB%20V.pdf http://repository.unika.ac.id/8376/7/06.70.0043%20Inneke%20%20S%20-%20DAPUS.pdf http://repository.unika.ac.id/8376/8/06.70.0043%20Inneke%20%20S%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/8376/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
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