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http://repository.ipb.ac.id/handle/123456789/121128Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Sagara, Yasuyuki | - |
| dc.contributor.advisor | Purwadaria, Hadi K. | - |
| dc.contributor.advisor | Syarief, Atjeng M. | - |
| dc.contributor.advisor | Fujii, Katsumi | - |
| dc.contributor.author | Rosidah, Umi | - |
| dc.date.accessioned | 2023-07-07T07:45:17Z | - |
| dc.date.available | 2023-07-07T07:45:17Z | - |
| dc.date.issued | 1990 | - |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/121128 | - |
| dc.description.abstract | Kekentalan dan konsistensi merupakan sifat penting yang berkaitan dengan mutu produk pangan cair fisik dan juga penting dalam evaluasi dan desain peralatan pengola- han pangan. .. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.subject.ddc | Food technology - Fruit essence | id |
| dc.title | Mempelajari sifat reologi konsentrat nangka akibat perubahan suhu selama pengolahan | id |
| dc.type | Thesis | id |
| dc.subject.keyword | ackfruit concentrate | id |
| dc.subject.keyword | Rheological properties | id |
| Appears in Collections: | MT - Agriculture Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 1990uro.pdf Restricted Access | Fullteks | 19.52 MB | Adobe PDF | View/Open |
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