PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD

PENGUKURAN KUALITAS PRODUK NATA DE COCO BERDASARKAN ATRIBUT MUTU DI CV.AGRINDO SUPRAFOOD

Nata de coco is a synthetic cellulose synthesis is the result of sugar by forming bacteria Acetobacter xylinum nata ie . Many kinds of food or beverage processing based nata de coco is demanding the company to improve the quality of the product nata de coco . Analysis of measurement data can reflect...

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書目詳細資料
Main Authors:	, RAHMAWATI NOVITASARI, , Dr. Ir. Wahyu Supartono.
格式:	Theses and Dissertations NonPeerReviewed
出版:	[Yogyakarta] : Universitas Gadjah Mada 2014
主題:	ETD
在線閱讀:	https://repository.ugm.ac.id/130090/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70502
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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