KARAKTERISASI GELATIN PADA SAMPEL PERMEN JELLY MENGGUNAKAN METODE FOURIER TRANSFORM INFRARED (FTIR) – KEMOMETRIK
CHARACTERIZATION GELATIN OF GUMMY BEAR SAMPLE USING FOURIER TRANSFORM INFRARED (FTIR) - KEMOMETRIK Risdhi Praba Laksna Mentari Food technology is growing very rapidly. Therefore, difficult to distinguish “halal” and “haram” products. Example of the food product is a product containing porcine...
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| Format: | Theses and Dissertations NonPeerReviewed |
| Language: | Indonesian Indonesian |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://repository.unair.ac.id/56192/1/FF.%20KF.%2025-16%20Men%20k%20abstrak.pdf http://repository.unair.ac.id/56192/2/FF.%20KF.%2025-16%20Men%20k.pdf http://repository.unair.ac.id/56192/ http://lib.unair.ac.id |
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| Institution: | Universitas Airlangga |
| Language: | Indonesian Indonesian |
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