PENGGUNAAN PEKTIN KULIT BUAH KAKAO SEBAGAI EDIBLE COATING PADA KUALITAS BUAH TOMAT DAN MASA SIMPAN | Zendy

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PENGGUNAAN PEKTIN KULIT BUAH KAKAO SEBAGAI EDIBLE COATING PADA KUALITAS BUAH TOMAT DAN MASA SIMPAN

Author(s) -

Prima Endang Susilowati

Publication year - 2016

Publication title -

jurnal aplikasi teknologi pangan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2460-5921

pISSN - 2089-7693

DOI - 10.17728/jatp.193

Subject(s) - food science , horticulture , chemistry , biology

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