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FORMALDEHYDE’S PERSISTENCE AND EFFECTS ALONG THE PRODUCTION OF TOFU CHIPS BASED ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS

Thesis NonPeerReviewed Book

oleh SEPTILA, REKA TENGALA

Terbitan	: 2007
Institusi	: Universitas Katolik Soegijapranata
Gedung	:

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Lokasi	Repository	IOS Number
		IOS2679.6949

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