Lokasi: PENGARUH SUHU DAN DURASI PENYANGRAIAN BIJI KOPI ARABIKA LUWAK DAN NON LUWAK TERHADAP SIFAT FISIKOKIMIA DAN SENSORI KOPI BUBUK

Main Author:	LARASATI, THEODORA DYAH AYU
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	Food Processing
Online Access:	http://repository.unika.ac.id/302/1/08.70.0130%20Theodora%20Dyah%20Ayu%20Larasati%20COVER.pdf http://repository.unika.ac.id/302/2/08.70.0130%20Theodora%20Dyah%20Ayu%20Larasati%20BAB%20I.pdf http://repository.unika.ac.id/302/3/08.70.0130%20Theodora%20Dyah%20Ayu%20Larasati%20BAB%20II.pdf http://repository.unika.ac.id/302/4/08.70.0130%20Theodora%20Dyah%20Ayu%20Larasati%20BAB%20III.pdf http://repository.unika.ac.id/302/5/08.70.0130%20Theodora%20Dyah%20Ayu%20Larasati%20BAB%20IV.pdf http://repository.unika.ac.id/302/6/08.70.0130%20Theodora%20Dyah%20Ayu%20Larasati%20BAB%20V.pdf http://repository.unika.ac.id/302/7/08.70.0130%20Theodora%20Dyah%20Ayu%20Larasati%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/302/8/08.70.0130%20Theodora%20Dyah%20Ayu%20%20LAMPIRAN.pdf http://repository.unika.ac.id/302/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
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