peer review : Pengaruh Bahan Penstabil dan Perbandingan Konsentrasi Daun Kemangi dan Lemon Terhadap Mutu Minuman Kemangi Lemon

elina wisnu yunita, elina and Intan Nurul Azni, Intan and Julfi Restu Amelia, Julfi and zukhrawardi, zukhrawardi peer review : Pengaruh Bahan Penstabil dan Perbandingan Konsentrasi Daun Kemangi dan Lemon Terhadap Mutu Minuman Kemangi Lemon. [Experiment]

[img] Text
pengaruh bahan penstabli.pdf
Download (495kB)
Item Type: Experiment
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Teknologi Pangan dan Kesehatan > Teknologi Pangan
Depositing User: Abdoel hasim usahid
Date Deposited: 03 Aug 2022 11:05
Last Modified: 03 Aug 2022 11:05
URI: http://repository.usahid.ac.id/id/eprint/1892

Actions (login required)

View Item View Item
Digital Repository Universitas Sahid is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.