Lokasi: Pengaruh waktu blansir dan konsentrasi krim susu terhadap karakteristik pasta cabai = Effect of blanching time and concentration of milk cream on the characteristics of chili paste

Main Author:	Wijaya, Meliana
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2011
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1040/1/Title.pdf http://repository.uph.edu/1040/2/Abstract.pdf http://repository.uph.edu/1040/3/ToC.pdf http://repository.uph.edu/1040/4/Chapter%201.pdf http://repository.uph.edu/1040/5/Chapter%202.pdf http://repository.uph.edu/1040/6/Chapter%203.pdf http://repository.uph.edu/1040/7/Chapter%204.pdf http://repository.uph.edu/1040/8/Chapter%205.pdf http://repository.uph.edu/1040/9/Bibliography.pdf http://repository.uph.edu/1040/10/Appendices.pdf http://repository.uph.edu/1040/11/Publication-Agreement.pdf http://repository.uph.edu/1040/

Koleksi	Repository UPH
Gedung	The Johannes Oentoro Library
Institusi	Universitas Pelita Harapan
Kota	KOTA TANGERANG
Provinsi	BANTEN
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