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BAB III

ANTIMIKROBIA DARI REMPAH-REMPAH DAN HERBAL.pdf

2. PENGARUH PENAMBAHAN EKSTRAK KAYU MANIS (Arief Andriyanto).pdf

kadar-abu.pdf

kadar-abu

1 .pdf

LogisticEnzymeKinetics_Paper1.pdf

Wang Et Al, 2015. Detection of Honey Adulteration With Starch Syrup by HPLC

MAKALAH BIOKIMIA PANGAN

Latep Kipang 18 Fix

ACARA VI

4. Vanier Et Al, 2015. Thiamine Content and Technological Quality Properties of Parboiled Rice Treated With Sodium Bisulfite-Benefits-food Safety

Kimia Organik i

4. Vanier Et Al, 2015. Thiamine Content and Technological Quality Properties of Parboiled Rice Treated With Sodium Bisulfite-Benefits-food Safety

titrasi_asam-basa

5. Rodriguez Et Al, 2015. Impact of Food Matrix and Processing on the in Vitro Bioaccessibility of Vitamin C

Fisika Dasar

Penilaian Status Gizi

Model Rencana Haccp Industri Sari Buah

7. Estimasi Parameter

Vii -Ix Protein 1

HACCP Training Manual Indonesian

2. Tipe Data Penelitian Pangan

3. Deskriptif Dan Distribusi Frekuensi

F tables

15. Wandee Et Al, 2015. Quality Assessment of Noodles Made From Blends of Rice Flour and Canna Starch

3. Tu Et Al, 2015. Effects of Different Freezing Methods on the Quality and Microstructure of Lotus (Nelumbo Nucifera) Root

189876560 Pancasila Sebagai Sumber Dari Segala Sumber Hukum Filsafat Hukum Dan Falsafah Negara Republik Indonesia(1)

2. Lasse Et Al, 2015. the Impact of PH, Salt Concentration and Heat on Digestibility and Amino Acid Modification in Egg White Protein

9. Yilmaz Et Al, 2015. the Effects of Drying Conditions on Moisture Transfer and Quality of Pomegranate Fruit Leather (Pestil)

Grav i Metri

asam nukleat 2