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. Unika Soegijapranata Semarang, Semarang.

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Abstract

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Item Type: Monograph (Project Report)
Subjects: > 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: 08 Aug 2019 03:16
URI: http://repository.unika.ac.id/id/eprint/19757

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