Lokasi: Utilization of rambutan (Nephelium lappaceum) seed as flavoring in the production of ice cream = Pemanfaatan biji rambutan (Nephelium lappaceum) sebagai perasa dalam pembuatan es krim

Main Author:	Nikodemus, Eri Istharcahya
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2020
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/10707/61/Title.pdf%20%2818%29.pdf http://repository.uph.edu/10707/2/Abstract.pdf.pdf http://repository.uph.edu/10707/3/ToC.pdf.pdf http://repository.uph.edu/10707/4/Chapter1.pdf.pdf http://repository.uph.edu/10707/5/Chapter2.pdf.pdf http://repository.uph.edu/10707/6/Chapter3.pdf.pdf http://repository.uph.edu/10707/7/Chapter4.pdf.pdf http://repository.uph.edu/10707/62/Chapter5.pdf%20%284%29.pdf http://repository.uph.edu/10707/9/Bibliography.pdf http://repository.uph.edu/10707/10/Appendices.pdf http://repository.uph.edu/10707/

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