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ANALISIS PENGGUNAAN BAHAN PENGEMAS PADA PRODUK CERIPING SINGKONG BERDASARKAN HASIL UJI TARIK DAN UJI WVTR (WATER VAPOUR TRANSMISSION RATE) DI GNP SNACK MUNTILAN

ANALISIS PENGGUNAAN BAHAN PENGEMAS PADA PRODUK CERIPING SINGKONG BERDASARKAN HASIL UJI TARIK DAN UJI WVTR (WATER VAPOUR TRANSMISSION RATE) DI GNP SNACK MUNTILAN

Ceriping Singkong need high quality packaging materials to maintain product�s quality that unchanged in terms of taste, appearance and flavor. The quality of packaging can be determined by many tests such as Tensile test and WVTR (Water Vapour Transmission Rate)...

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Bibliographic Details
Main Authors: , EFRILIA LENI E, , Dr. M. Affan Fajar Falah, STP, M.Agr
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2014
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/131629/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72127
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Institution: Universitas Gadjah Mada

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https://repository.ugm.ac.id/131629/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72127

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