PENGARUH PERBEDAAN JENIS KEMASAN TERHADAP KADAR AIR, SIFAT ORGANOLEPTIK, DAN UMUR SIMPAN PADA PRODUK POP MIE DAN INDOMIE DI PT. INDOFOOD CBP SUKSES MAKMUR TBK. DIVISI NOODLE CABANG SEMARANG

Tuji, Aurelius Fernalis (2018) PENGARUH PERBEDAAN JENIS KEMASAN TERHADAP KADAR AIR, SIFAT ORGANOLEPTIK, DAN UMUR SIMPAN PADA PRODUK POP MIE DAN INDOMIE DI PT. INDOFOOD CBP SUKSES MAKMUR TBK. DIVISI NOODLE CABANG SEMARANG. Project Report. Fak. Teknologi Pertanian Semarang, Semarang.

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Abstract

TIDAK ADA

Item Type: Monograph (Project Report)
Subjects: > 660 Chemical engineering > 664 Food technology > Food storage
> 660 Chemical engineering > Food Technology > Food Contaminations
Divisions: Faculty of Agricultural Technology > Department of Food Technology - Project Report
Depositing User: Mrs Christiana Sundari
Date Deposited: 30 Nov 2018 01:21
Last Modified: 30 Nov 2018 01:21
URI: http://repository.unika.ac.id/id/eprint/17507

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