Deskripsi: KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MICROWAVABLE KERUPUK KERITING IKAN DENGAN VARIASI PROPORSI DAGING IKAN DAN DIAMETER ULIR KERUPUK

Main Authors:	KINTANLIA, ELLA, Pratama, Filli, Widowati, Tri Wardani
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2019
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.unsri.ac.id/8082/1/RAMA_41231_05031181520024.pdf http://repository.unsri.ac.id/8082/2/RAMA_41231_05031181520024_TURNITIN.pdf http://repository.unsri.ac.id/8082/3/RAMA_41231_05031181520024_0030066602_0010056302_01_Front_ref.pdf http://repository.unsri.ac.id/8082/4/RAMA_41231_05031181520024_0030066602_0010056302_02.pdf http://repository.unsri.ac.id/8082/5/RAMA_41231_05031181520024_0030066602_0010056302_03.pdf http://repository.unsri.ac.id/8082/6/RAMA_41231_05031181520024_0030066602_0010056302_04.pdf http://repository.unsri.ac.id/8082/7/RAMA_41231_05031181520024_0030066602_0010056302_05.pdf http://repository.unsri.ac.id/8082/8/RAMA_41231_05031181520024_0030066602_0010056302_06_ref.pdf http://repository.unsri.ac.id/8082/9/RAMA_41231_05031181520024_0030066602_0010056302_07_lamp.pdf http://repository.unsri.ac.id/8082/

ISBN:	0503118152002