Studi kestabilan kandungan B-karoten pada Puree labu kuning (Cucurbita maxima Duchesne) terhadap pengaruh pH dan suhu pemanasan.

Zenia, Zenia (2011) Studi kestabilan kandungan B-karoten pada Puree labu kuning (Cucurbita maxima Duchesne) terhadap pengaruh pH dan suhu pemanasan. Bachelor thesis, Universitas Pelita Harapan.

Full text not available from this repository.
Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Zenia, ZeniaUNSPECIFIEDUNSPECIFIED
Additional Information: SK 34-07 ZEN s
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: 15 May 2021 14:24
Last Modified: 15 May 2021 14:24
URI: http://repository.uph.edu/id/eprint/21982

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