Pengaruh pencelupan (Dipping) dalam larutan asam amino pada pencoklatan kripik kentang goreng
| Main Author: | Makfoeld, Djarir |
|---|---|
| Format: | TEXT |
| Language: | ind |
| Published: |
Yogyakarta:Fakultas Teknologi Pertanian UGM
1993
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| Online Access: |
http://opac.lib.ugm.ac.id/index.php?mod=book_detail&sub=BookDetail&act=view&typ=htmlext&buku_id=249354&unit_id=1 |