Efektivitas Waktu Pendinginan dan Pembekuan terhadap Suhu Pusat dan Mutu Mikrobiologi Produk Shrimp Roll di PT XYZ

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/154566

Full metadata record

DC Field	Value	Language
dc.contributor.advisor	Fatimah, Ai Imas Faidoh	-
dc.contributor.author	HASAN, IZA FAUZIAH	-
dc.date.accessioned	2024-07-23T02:58:23Z	-
dc.date.available	2024-07-23T02:58:23Z	-
dc.date.issued	2024	-
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/154566	-
dc.description.abstract	Produk pangan olahan beku merupakan pangan olahan yang dihasilkan dari proses pembekuan dan suhu produk dipertahankan kurang dari -18	-
dc.description.abstract	Frozen processed food is food that is produced through the freezing process and the product temperature is maintained below -18	-
dc.description.sponsorship	null	-
dc.language.iso	id	-
dc.publisher	IPB University	id
dc.title	Efektivitas Waktu Pendinginan dan Pembekuan terhadap Suhu Pusat dan Mutu Mikrobiologi Produk Shrimp Roll di PT XYZ	id
dc.title.alternative	Effectiveness of Cooling and Freezing Duration on Core Temperature and Microbiological Quality of Shrimp Roll at PT XYZ	-
dc.type	Tugas Akhir	-
dc.subject.keyword	microbiological quality	id
dc.subject.keyword	frozen processed food	id
dc.subject.keyword	freezing	id
dc.subject.keyword	cooling	id
Appears in Collections:	UT - Supervisor of Food Quality Assurance

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cover_J0305201104_d9aeed1aa92d4010b2779131ee56da9b.pdf	Cover	3.9 MB	Adobe PDF	View/Open
fulltext_J0305201104_621cf79b925d404d88894c455156446d.pdf Restricted Access	Fulltext	8.35 MB	Adobe PDF	View/Open
lampiran_J0305201104_2d619aa7cc0a46ae9ecde338f41447a8.pdf Restricted Access	Lampiran	3.75 MB	Adobe PDF	View/Open

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