Lokasi: Physicochemical properties and flavor description of matoa (pometia pinnata j. r. & j. g. forster) cultivar kelapa and its application as processed products

Main Author:	Marita, Marita
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2013
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1339/1/Title.pdf http://repository.uph.edu/1339/2/Abstract.pdf http://repository.uph.edu/1339/3/ToC.pdf http://repository.uph.edu/1339/4/Chapter1.pdf http://repository.uph.edu/1339/5/Chapter2.pdf http://repository.uph.edu/1339/6/Chapter3.pdf http://repository.uph.edu/1339/7/Chapter4.pdf http://repository.uph.edu/1339/8/Chapter5.pdf http://repository.uph.edu/1339/9/Bibliography.pdf http://repository.uph.edu/1339/10/Appendices.pdf http://repository.uph.edu/1339/11/Publication-Agreement.pdf http://repository.uph.edu/1339/

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