PENENTUAN CRITICAL CONTROL POINT DALAM PROSES PREPARASI MUESLI DAN SOUR CREAM SEBAGAI MENU BREAKFAST MONTIGO RESORT NONGSA BATAM

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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Item Type:	Monograph (Project Report)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Safety 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Development Product 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Industry and trade 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Packaging 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing 600 Technology (Applied sciences) > 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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