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Danarko, Ian (2011) The Effect of different CMC concentration and internal temperature toward characteristic of fish sausage. Bachelor thesis, Universitas Pelita Harapan.
Endi, De'Fanny (2011) The Effect of different types of onion and sugar concentration toward quality of onion vinegar. Bachelor thesis, Universitas Pelita Harapan.
Hendrani, Cindy (2011) Pengaruh waktu blanching dan lama penyimpanan terhadap karakteristik cooked parboiled rice (Oryza sativa L.) = The Effect of blanching time and storage times on the characteristics of cooked parboiled rice (Oryza sativa L.). Bachelor thesis, Universitas Pelita Harapan.
Wijaya, Meliana (2011) Pengaruh waktu blansir dan konsentrasi krim susu terhadap karakteristik pasta cabai = Effect of blanching time and concentration of milk cream on the characteristics of chili paste. Bachelor thesis, Universitas Pelita Harapan.
Janeta, Maria Nike (2011) Pengaruh waktu fermentasi dan pemanasan terhadap tingkat keasaman cuka nira aren (Arenga pinnata Merr) = The Effect of fermentation time and heating toward acidity level of nira aren vinegar (Arenga pinnata Merr). Bachelor thesis, Universitas Pelita Harapan.
Laksana, Dharmawan (2011) The effect of extraction time and extracted ginger concentration in ginger ice cream. Bachelor thesis, Universitas Pelita Harapan.
Wijaya S, Nanik (2011) The effect of starter type and incubation time on lactofermented carrot juice (Daucus carota L.) = Pengaruh jenis mikroba starter dan waktu inkubasi terhadap jus wortel hasil laktofermentasi (Daucus carota L.). Bachelor thesis, Universitas Pelita Harapan.
Winata, Ricky (2011) The effect of cooking frequency toward the quality of carotenes from crude palm oil and carrot extract. Bachelor thesis, Universitas Pelita Harapan.
Gunawan, Veronica Ekajayanti (2011) The effect of addition of lemon and citric acid to the quality of puree from papaya (Carica papaya L.). Bachelor thesis, Universitas Pelita Harapan.
