PENGARUH PENAMBAHAN GARAM 5% DAN 7,5% TERHADAP POTENSI PROBIOTIK BAKTERI ASAM LAKTAT HASIL FERMENTASI ACAR KUBIS PUTIH (Brassica oleracea) ASAL GETASAN, KOPENG

MEILIAWATI, AGATA (2017) PENGARUH PENAMBAHAN GARAM 5% DAN 7,5% TERHADAP POTENSI PROBIOTIK BAKTERI ASAM LAKTAT HASIL FERMENTASI ACAR KUBIS PUTIH (Brassica oleracea) ASAL GETASAN, KOPENG. Other thesis, Universitas Katolik Soegijapranata Semarang.

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Abstract

tidak ada

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Beverage Technology > Fermentation
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 18 Sep 2017 06:56
Last Modified: 18 Sep 2017 06:56
URI: http://repository.unika.ac.id/id/eprint/14680

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