PENGARUH PERBEDAAN JENIS KEMASAN TERHADAP KADAR AIR, SIFAT ORGANOLEPTIK, DAN UMUR SIMPAN PADA PRODUK POP MIE DAN INDOMIE DI PT. INDOFOOD CBP SUKSES MAKMUR TBK. DIVISI NOODLE CABANG SEMARANG

Tuji, Aurelius Fernalis (2018) PENGARUH PERBEDAAN JENIS KEMASAN TERHADAP KADAR AIR, SIFAT ORGANOLEPTIK, DAN UMUR SIMPAN PADA PRODUK POP MIE DAN INDOMIE DI PT. INDOFOOD CBP SUKSES MAKMUR TBK. DIVISI NOODLE CABANG SEMARANG. Project Report. Fak. Teknologi Pertanian Semarang, Semarang.

	Text (Available Document Only in Soegijapranata Catholic University) 15.I1.0135 Aurelius Fernalis Tuji.pdf Restricted to Repository staff only Download (2MB)
	Text (Available Document Only in Soegijapranata Catholic University) 15.I1.0135 Unicheck_Report_AURELIUS.pdf Restricted to Repository staff only Download (1MB)

Abstract

TIDAK ADA

Item Type:	Monograph (Project Report)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food storage 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Contaminations
Divisions:	Faculty of Agricultural Technology > Department of Food Technology - Project Report
Depositing User:	Mrs Christiana Sundari
Date Deposited:	30 Nov 2018 01:21
Last Modified:	14 May 2020 03:52
URI:	http://repository.unika.ac.id/id/eprint/17507

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