Pengaruh metode pengawetan dan konsentrasi cuka pada produk fillet tenggiri (Scomberomorus commerson) bumbu kuning selama penyimpanan.

Devi, Maya (2008) Pengaruh metode pengawetan dan konsentrasi cuka pada produk fillet tenggiri (Scomberomorus commerson) bumbu kuning selama penyimpanan. Bachelor thesis, Universitas Pelita Harapan.

Full text not available from this repository.
Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Devi, MayaUNSPECIFIEDUNSPECIFIED
Additional Information: SK 34-04 DEV p
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 13 May 2021 07:46
Last Modified: 13 May 2021 07:46
URI: http://repository.uph.edu/id/eprint/20418

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