Stephanie, Evangelina (2018) PENENTUAN CRITICAL CONTROL POINT DALAM PROSES PREPARASI MUESLI DAN SOUR CREAM SEBAGAI MENU BREAKFAST MONTIGO RESORT NONGSA, BATAM. Project Report. Unika Soegijapranata Semarang, Semarang.
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Abstract
TIDAK ADA
| Item Type: | Monograph (Project Report) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology - Project Report |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 08 Aug 2019 03:16 |
| Last Modified: | 29 Jun 2021 04:18 |
| URI: | http://repository.unika.ac.id/id/eprint/19757 |
| Keywords: | UNSPECIFIED |
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