PENGARUH TINGKAT KEBENINGAN MINYAK GORENG KELAPA SAWIT TERHADAP TINGKAT KERUSAKANNYA SELAMA PROSES PENGGORENGAN AYAM

ARIFIN, NITA SILVIANI (2017) PENGARUH TINGKAT KEBENINGAN MINYAK GORENG KELAPA SAWIT TERHADAP TINGKAT KERUSAKANNYA SELAMA PROSES PENGGORENGAN AYAM. Other thesis, Universitas Katolik Soegijapranata Semarang.

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Abstract

tidak ada

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Frying
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/14686

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