"Formulasi Dan Evaluasi Sensori Tepung Bumbu Ayam Goreng Berbasis Tepung Singkong Termodifikasi " | Perpustakaan Universitas Padjadjaran

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"Formulasi Dan Evaluasi Sensori Tepung Bumbu Ayam Goreng Berbasis Tepung Singkong Termodifikasi "

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Series Title: -
Call Number: 5587 Jur P
Publisher: Jakarta : Pusat Riset dan Perencanaan Strategis., 2017
Collation: 153-166
Language: Indonesia
ISBN/ISSN: 0852-0607
Classification: 5587 Jur P
Content Type: -
Media Type: -
Carrier Type: -
Edition: 26/2
Subject(s): -
Specific Detail Info: Pangan : Media Komunikasi Dan Informasi
Statement of Responsibility: -

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