KARAKTERISTIK KIMIA SUSU PASTEURISASI DENGAN PENAMBAHAN TEPUNG KULIT MANGGIS (Garciniamangostana
| Main Author: | Hadi Musthofa, |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
|
| Subjects: | |
| Online Access: |
http://repository.uin-suska.ac.id/6172/1/fm.pdf http://repository.uin-suska.ac.id/6172/2/BAB%20I.pdf http://repository.uin-suska.ac.id/6172/3/BAB%20II.pdf http://repository.uin-suska.ac.id/6172/4/BAB%20III.pdf http://repository.uin-suska.ac.id/6172/5/BAB%20IV.pdf http://repository.uin-suska.ac.id/6172/6/BAB%20V.pdf http://repository.uin-suska.ac.id/6172/7/em.pdf http://repository.uin-suska.ac.id/6172/ |