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PENGARUH PROPORSI TEPUNG PENYALUT BERBASIS MOCAF-MAIZENA DAN LAMA PENGGORENGA…
Fitri Yr, Muhammad Iqbal Aidil

The purpose of this research is to determine the effect of the proportion of flour coating and the length of frying time on the physical and chemical characteristics of fried foods. This research u…

Edition
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ISBN/ISSN
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Collation
xiv, 64 hlm.; ilus.; 29 cm
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T1449332024
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ANALISIS HYGIENE SANITASI DAN KEBERADAAN BAKTERI ESCHERICHIA COLI (E.coli) PA…
Bela, Aisha

Fried food has the potential for the presence of e.coli bacteria due to the lack of application of the principles of food sanitation hygiene. The purpose of the study was to analyze the hygiene of …

Edition
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ISBN/ISSN
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Collation
xv, 106 hlm.; ilus.; 29 cm
Series Title
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Call Number
T780492022
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