12. Optimization Formulation Cheese Spreadable Analogue To Characteristic Of Organoleptic And Chemistry Uses Response Surface Methodology

Yudi Garnida, DS (2016) 12. Optimization Formulation Cheese Spreadable Analogue To Characteristic Of Organoleptic And Chemistry Uses Response Surface Methodology. Rasayan Journal of Chemistry, 9 (4). pp. 762-768. ISSN 0974-1496

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Optimalisasi Formulasi Cheese Spreadable Analogue Terhadap Sifat Organoleptik Dan Sifat Kimia Menggunakan Response Surface Methodology.pdf
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Official URL: http://teknik.unpas.ac.id
Item Type: Article
Subjects: JOURNAL
Divisions: Fakultas Teknik > Teknik Pangan 2016
Depositing User: Irwan Kustiawan Kosasih
Date Deposited: 23 Dec 2021 05:40
Last Modified: 10 Jun 2022 03:32
URI: http://repository.unpas.ac.id/id/eprint/54820

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