Lokasi: Pengaruh konsentrasi hcl, suhu, dan waktu pemanasan bubuk kulit udang windu (penaeus monodon) terhadap produksi glukosamin = The effects of the concentration of hcl, temperature, and heating time of black tiger shrimp shell powder (penaeus monodon) on glucosamine production

Main Author:	Halim, Gracia Stefani
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2018
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/8938/1/Title.pdf http://repository.uph.edu/8938/2/Abstract.pdf http://repository.uph.edu/8938/3/ToC.pdf http://repository.uph.edu/8938/4/Chapter1.pdf http://repository.uph.edu/8938/5/Chapter2.pdf http://repository.uph.edu/8938/6/Chapter3.pdf http://repository.uph.edu/8938/7/Chapter4.pdf http://repository.uph.edu/8938/8/Chapter5.pdf http://repository.uph.edu/8938/9/Bibliography.pdf http://repository.uph.edu/8938/10/Appendices.pdf http://repository.uph.edu/8938/

Koleksi	Repository UPH
Gedung	The Johannes Oentoro Library
Institusi	Universitas Pelita Harapan
Kota	KOTA TANGERANG
Provinsi	BANTEN
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