STEPHANIE, EVANGELINA (2018) PENENTUAN CRITICAL CONTROL POINT DALAM PROSES PREPARASI MUESLI DAN SOUR CREAM SEBAGAI MENU BREAKFAST MONTIGO RESORT NONGSA BATAM. Project Report. Universitas Katolik Soegijapranata, Semarang, Indonesia.
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16.I2.0024 - Evangelina Stephanie (LKP) NEW.pdf - Published Version Restricted to Repository staff only Download (714kB) |
| Item Type: | Monograph (Project Report) |
|---|---|
| Subjects: | > 660 Chemical engineering > 664 Food technology > 660 Chemical engineering > Food Technology > Food Safety > 660 Chemical engineering > Food Technology > Food Development Product > 660 Chemical engineering > Food Technology > Food Industry and trade > 660 Chemical engineering > Food Technology > Food Packaging > 660 Chemical engineering > Food Technology > Food Processing > 660 Chemical engineering > Food Technology > Food Quality |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology - Project Report |
| Depositing User: | Users 1647 not found. |
| Date Deposited: | 05 Jan 2021 05:00 |
| Last Modified: | 05 Jan 2021 05:00 |
| URI: | http://repository.unika.ac.id/id/eprint/17727 |
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