PENGARUH PENAMBAHAN KULIT JERUK TERHADAP PERUBAHAN RASA, WARNA, DAN AROMA PADA BRIOCHE DI PT. AEROFOOD INDONESIA, CENGKARENG, BANTEN

PERMATASARI, MONICA DEWI (2018) PENGARUH PENAMBAHAN KULIT JERUK TERHADAP PERUBAHAN RASA, WARNA, DAN AROMA PADA BRIOCHE DI PT. AEROFOOD INDONESIA, CENGKARENG, BANTEN. Project Report. Unika Soegijapranata Semarang, Semarang.

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15.I2.0003 Monica Dewi Permatasari.pdf

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Abstract

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Item Type: Monograph (Project Report)
Subjects: > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology - Project Report
Depositing User: Mrs Christiana Sundari
Date Deposited: 30 Nov 2018 03:14
Last Modified: 30 Nov 2018 03:14
URI: http://repository.unika.ac.id/id/eprint/17532

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