Prayogo, Bagus K. H. and Harumi, Mellia and Nugrahedi, Probo Y. Similarity PENGARUH PENAMBAHAN SENYAWA ANTIOKSIDAN PADA PENGGORENGAN KERUPUK BAWANG TERHADAP KUALITAS MINYAK GORENG DAN PRODUK. Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya.
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III.A.3.h.5-6 2021 doaj Co author_Antioksidan pada penggorengan kerupuk_Okt 2021 (1).pdf Download (1MB) | Preview |
| Item Type: | Other |
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| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink |
| Depositing User: | Mr Probo Yulianto Nugrahedi |
| Date Deposited: | 21 Jan 2026 07:44 |
| Last Modified: | 21 Jan 2026 07:44 |
| URI: | http://repository.unika.ac.id/id/eprint/39164 |
| Keywords: | UNSPECIFIED |
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