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

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.

[img] Text (Available Document Only in Soegijapranata Catholic University)
17.I1.0007-DION NUGRAHA..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
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

Actions (login required)

View Item View Item
Unika Repository is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.