Lokasi: Study of physicochemical characteristics of palmgroundnut composite oil during intermittent deep frying of soybean curd

Main Author:	Liauwan, Jossianna
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2016
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1749/1/Title.pdf http://repository.uph.edu/1749/2/Abstract.pdf http://repository.uph.edu/1749/3/ToC.pdf http://repository.uph.edu/1749/4/Chapter%201.pdf http://repository.uph.edu/1749/5/Chapter%202.pdf http://repository.uph.edu/1749/6/Chapter%203.pdf http://repository.uph.edu/1749/7/Chapter%204.pdf http://repository.uph.edu/1749/8/Chapter%205.pdf http://repository.uph.edu/1749/9/Bibliography.pdf http://repository.uph.edu/1749/10/Appendices.pdf http://repository.uph.edu/1749/11/Publication%20Agreement.pdf http://repository.uph.edu/1749/

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