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Please use this identifier to cite or link to this item: https://repository.ukwk.ac.id/handle/123456789/801
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dc.contributor.authorYudiono, Kukuk-
dc.date.accessioned2021-04-20T06:36:20Z-
dc.date.available2021-04-20T06:36:20Z-
dc.date.issued2021-04-
dc.identifier.urihttp://repository.ukwk.ac.id/handle/123456789/801-
dc.language.isoiden_US
dc.titleCEK PLAGIASI PENGARUH VARIETAS DAN KONSENTRASI CaCl2 (Kalsium Klorida) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK CHIP BEKU UBI JALAR (Frozen Sweet Potato- chip)en_US
dc.typeOtheren_US
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PENGARUH VARIETAS DAN KONSENTRASI CaCl2 (Kalsium Klorida) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK CHIP BEKU UBI JALAR (Frozen Sweet Potato- chip)-1.pdf5.51 MBAdobe PDFView/Open
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