PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIA PADA TEMPOYAK SELAMA PENGOLAHAN MENJAD…
This research aims to determine the effect of cooking time on the microbiological and chemical properties of tempoyak sauce. This study used a non-factorial completely randomized design (CRD) with …
- Edition
- -
- ISBN/ISSN
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- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T793242022
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Found 1 from your keywords: Subject : "Teknologi pembuatan gmakanan dari buah-buahan"
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