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Found 40 from your keywords: Subject : "PENGOLAHAN MAKANAN"
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Strategi Peningkatan Kualitas Produk Dan Pelayanan Pada Lyly Bakery Lamongan

Strategi Peningkatan Kualitas Produk Dan Pelayanan Pada Lyly Bakery Lamongan

Call Number : S 667 MUS s
Availability : 1 copies available for loan
Teknologi Pengolahan Kopi Terkini

Teknologi Pengolahan Kopi Terkini

Call Number : KD 664.024 AFR t
Availability : 1 copies available for loan
Diversifikasi Produk Pangan Olahan Berbasis Buah Lokal Sebagai Sarana Untuk Menginisiasi Ide Bisnis Warga dI Desa Mundurejo Jawa Timur

Diversifikasi Produk Pangan Olahan Berbasis Buah Lokal Sebagai Sarana Untuk Menginisiasi Ide Bisnis Warga dI Desa Mundurejo Jawa Timur

Call Number : KD 664.024 PUR d
Availability : 1 copies available for loan
Sifat Fisik, Kimia, dan Organoleptik Dodol Hasil Variasi Rasio Tomat dan Tepung Rumput Laut

Sifat Fisik, Kimia, dan Organoleptik Dodol Hasil Variasi Rasio Tomat dan Tepung Rumput Laut

Call Number : KD 664.024 LUK s
Availability : 1 copies available for loan
Formulasi Minuman Serbuk Berbasis Pati Talas dan Tepung Ubi Jalar (Formulation of Powder Drink Made from Taro Starch and Sweet Potato Flour)

Formulasi Minuman Serbuk Berbasis Pati Talas dan Tepung Ubi Jalar (Formulation of Powder Drink Made from Taro Starch and Sweet Potato Flour)

Call Number : KD 664.024 NUR f
Availability : 2 copies available for loan
Refermentation of Coffee Beans and Utilization of Spent Coffee Ground: Advance Technology Processing to Produce Specialty Coffee and Organic Compost from Spent Coffee Grounds

Refermentation of Coffee Beans and Utilization of Spent Coffee Ground: Advance Technology Processing to Produce Specialty Coffee and Organic Compost from Spent Coffee Grounds

Call Number : KD 664.024 AFR r
Availability : 1 copies available for loan
Karakteristik Mutu Nasi Yang Dipengaruhi Oleh Komposisi Pemasakan Dan Varietas Beras Organik

Karakteristik Mutu Nasi Yang Dipengaruhi Oleh Komposisi Pemasakan Dan Varietas Beras Organik

Call Number : S 664 ALD k
Availability : 1 copies available for loan
Perancangan Mutu Cookies Lidah Kucing Ubi Jalar Menggunakan Metode QFD (Studi Kasus pada UD. Nula Abadi - Kabupaten Bondowoso) [Designing the Quality of Lidah Kucing Sweet Potato Using Quality Function Deployment Methods (Case Study of UD. Nula Abadi – Bondowoso Regency)]

Perancangan Mutu Cookies Lidah Kucing Ubi Jalar Menggunakan Metode QFD (Studi Kasus pada UD. Nula Abadi - Kabupaten Bondowoso) [Designing the Quality of Lidah Kucing Sweet Potato Using Quality Function Deployment Methods (Case Study of UD. Nula Abadi – Bondowoso Regency)]

Call Number : KD 664.024 ANJ p
Availability : 2 copies available for loan
Karakteristik Amplang Ikan Lele Dumbo (Clarias gariepinus) Hasil Variasi Rasio Daging Ikan Lele dan Tapioka (Characteristics of Dumbo Catfish Amplang Crackers Produced under Different Ratio of Catfish Flesh and Tapioca)

Karakteristik Amplang Ikan Lele Dumbo (Clarias gariepinus) Hasil Variasi Rasio Daging Ikan Lele dan Tapioka (Characteristics of Dumbo Catfish Amplang Crackers Produced under Different Ratio of Catfish Flesh and Tapioca)

Call Number : KD 664.024 PRI k
Availability : 2 copies available for loan
Komposisi Kimia dan Kristalinitas Tepung Pisang Termodifikasi Secara Fermentasi Spontan dan Siklus Pemanasan Bertekanan-Pendinginan

Komposisi Kimia dan Kristalinitas Tepung Pisang Termodifikasi Secara Fermentasi Spontan dan Siklus Pemanasan Bertekanan-Pendinginan

Call Number : KD 664.024 KOM k
Availability : 1 copies available for loan