NUGRAHA, DION (2020) ANALISIS PERBEDAAN PERSENTASE JUMLAH SCRAP PADA PRODUK NORMAL NOODLE PADA LINE 4 DAN LINE 5 BERKAITAN DENGAN PROSES PRODUKSI DI PT. INDOFOOD CBP SUKSES MAKMUR Tbk. DIVISI NOODLE PABRIK TANGERANG. Project Report. Universitas Katolik Soegijapranata Semarang, Semarang.
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Abstract
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Item Type: | Monograph (Project Report) |
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Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
Divisions: | Faculty of Agricultural Technology > Department of Food Technology - Project Report |
Depositing User: | Mrs Christiana Sundari |
Date Deposited: | 04 Mar 2021 02:06 |
Last Modified: | 04 Mar 2021 02:06 |
URI: | http://repository.unika.ac.id/id/eprint/23741 |
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