PRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT

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Bibliographic Details
Main Author:	Akbar, Rayhan
Format:	Final Project
Language:	Indonesia
Online Access:	https://digilib.itb.ac.id/gdl/view/76918
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Institution:	Institut Teknologi Bandung
Language:	Indonesia

id	id-itb.:76918
spelling	id-itb.:769182023-08-21T09:06:39ZPRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT Akbar, Rayhan Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/76918 text
institution	Institut Teknologi Bandung
building	Institut Teknologi Bandung Library
continent	Asia
country	Indonesia Indonesia
content_provider	Institut Teknologi Bandung
collection	Digital ITB
language	Indonesia
description
format	Final Project
author	Akbar, Rayhan
spellingShingle	Akbar, Rayhan PRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT
author_facet	Akbar, Rayhan
author_sort	Akbar, Rayhan
title	PRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT
title_short	PRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT
title_full	PRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT
title_fullStr	PRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT
title_full_unstemmed	PRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT
title_sort	pre-design of edible coating production technology based on aloe vera gel and virgin coconut oil (vco) to maintain fruit quality : the effect of aloe vera based edible coating with thyme oil (thymus vulgaris) on the quality of strawberry (fragaria ananassa) fruit
url	https://digilib.itb.ac.id/gdl/view/76918
_version_	1822280597026897920

PRE-DESIGN OF EDIBLE COATING PRODUCTION TECHNOLOGY BASED ON ALOE VERA GEL AND VIRGIN COCONUT OIL (VCO) TO MAINTAIN FRUIT QUALITY : THE EFFECT OF ALOE VERA BASED EDIBLE COATING WITH THYME OIL (THYMUS VULGARIS) ON THE QUALITY OF STRAWBERRY (FRAGARIA ANANASSA) FRUIT

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