POTENSI PROBIOTIK BAKTERI ASAM LAKTAT DALAM FERMENTASI KUBIS PUTIH (Brassica oleracea) DARI DAERAH GEDONGSONGO, BANDUNGAN PADA KADAR GARAM 5% DAN 7,5%

CHRISTI, AGATHA DEWI (2017) POTENSI PROBIOTIK BAKTERI ASAM LAKTAT DALAM FERMENTASI KUBIS PUTIH (Brassica oleracea) DARI DAERAH GEDONGSONGO, BANDUNGAN PADA KADAR GARAM 5% DAN 7,5%. Other thesis, Universitas Katolik Soegijapranata Semarang.

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Abstract

tidak ada

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology > Microbiology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 18 Sep 2017 06:57
Last Modified: 18 Sep 2017 06:57
URI: http://repository.unika.ac.id/id/eprint/14684

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