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UEU » Undergraduate Theses » Ilmu Gizi
Posted by [email protected] at 03/11/2014 13:59:57 • 3350 Views
PENGARUH PENAMBAHAN BAHAN PENGGUMPAL CACL₂
DALAM PEMBUATAN TAHU TERHADAP MUTU ORGANOLEPTIKCreated by :
SRI LESTARI ( 2003-32-026 )
| Subject: | PENGARUH PENAMBAHAN BAHAN PENGGUMPAL CaCl₂
DALAM PEMBUATAN TAHU TERHADAP MUTU ORGANOLEPTIK | | Alt. Subject : | PENGARUH PENAMBAHAN BAHAN PENGGUMPAL CaCl₂
DALAM
PEMBUATAN TAHU TERHADAP MUTU ORGANOLEPTIK
Xv
VI Bab
74 Halaman
8 Tabel
11 Lampiran
Latar Belakang : Kacang kedelai terkenal dengan nilai gizinya yang kaya. Kacang kedelai
merupakan salah satu m | | Keyword: | penambahan bahan penggumpal CaCl2
pembuatan tahu
mutu organoleptik |
| Contributor | : |
- Nanang Prayitno MPS
- Idrus Jus�at, Ph.D
| | Date Create | : | 03/11/2014 | | Type | : | Text | | Format | : | pdf | | Language | : | Indonesian | | Identifier | : | UEU-Undergraduate-undergraduate_2003-32-026 | | Collection ID | : | undergraduate_2003-32-026 |
Source :
Undergraduate these health science of faculty
Relation Collection:
Universitas Esa Unggul
Coverage :
Civitas Akademika Universitas Esa Unggul
Rights :
copyright2014@esaunggul
Publication URL :
https://digilib.esaunggul.ac.id/pengaruh-penambahan-bahan-penggumpal-cacl8322dalam-pembuatan-tahu-terhadap-mutu-organoleptik-3473.html
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 UEU-Undergraduate-3473-BAB1.pdf - 176 KB- UEU-Undergraduate-3473-lembar persetujuan.pdf - 14 KB
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4. UEU-Undergraduate-3473-BAB5.pdf - 130 KB
5. UEU-Undergraduate-3473-BAB6.pdf - 124 KB
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