PEMANFAATAN AIR KELAPA DAN ENZIM PROT-'EASE UNTUK PRODUKSI BAHAN FLAVOR SA VORY

Page 1 <img data-url='document/pemanfaatan-air-kelapa-dan-enzim-prot-ease-untuk-produksi-bahan-flavor-sa-vory.html?page=1' data-page='1' class='cut-thumb lazyload' alt='Page 1: PEMANFAATAN AIR KELAPA DAN ENZIM PROT-'EASE UNTUK PRODUKSI BAHAN FLAVOR SA VORY' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader037.cupdf.com/reader037/viewer/2022121210/630d9279fc121476e3096d2d/html5/thumbnails/1.jpg' width='140' height='200' /> Page 2 <img data-url='document/pemanfaatan-air-kelapa-dan-enzim-prot-ease-untuk-produksi-bahan-flavor-sa-vory.html?page=2' data-page='2' class='cut-thumb lazyload' alt='Page 2: PEMANFAATAN AIR KELAPA DAN ENZIM PROT-'EASE UNTUK PRODUKSI BAHAN FLAVOR SA VORY' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader037.cupdf.com/reader037/viewer/2022121210/630d9279fc121476e3096d2d/html5/thumbnails/2.jpg' width='140' height='200' /> Page 3 <img data-url='document/pemanfaatan-air-kelapa-dan-enzim-prot-ease-untuk-produksi-bahan-flavor-sa-vory.html?page=3' data-page='3' class='cut-thumb lazyload' alt='Page 3: PEMANFAATAN AIR KELAPA DAN ENZIM PROT-'EASE UNTUK PRODUKSI BAHAN FLAVOR SA VORY' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader037.cupdf.com/reader037/viewer/2022121210/630d9279fc121476e3096d2d/html5/thumbnails/3.jpg' width='140' height='200' /> Page 4 <img data-url='document/pemanfaatan-air-kelapa-dan-enzim-prot-ease-untuk-produksi-bahan-flavor-sa-vory.html?page=4' data-page='4' class='cut-thumb lazyload' alt='Page 4: PEMANFAATAN AIR KELAPA DAN ENZIM PROT-'EASE UNTUK PRODUKSI BAHAN FLAVOR SA VORY' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader037.cupdf.com/reader037/viewer/2022121210/630d9279fc121476e3096d2d/html5/thumbnails/4.jpg' width='140' height='200' /> Page 5 <img data-url='document/pemanfaatan-air-kelapa-dan-enzim-prot-ease-untuk-produksi-bahan-flavor-sa-vory.html?page=5' data-page='5' class='cut-thumb lazyload' alt='Page 5: PEMANFAATAN AIR KELAPA DAN ENZIM PROT-'EASE UNTUK PRODUKSI BAHAN FLAVOR SA VORY' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader037.cupdf.com/reader037/viewer/2022121210/630d9279fc121476e3096d2d/html5/thumbnails/5.jpg' width='140' height='200' /> Judul

Nama Mahasiswa

NomorPokok

Program Studi

: Pemanfaatan Air Kelapa dan Enzlm Protease untuk Produksi Bahan Flavor Savory darl Ekstrak Kamir

:Asnani

: 95131

: IImu Pangan

Menyetujui 1. Komisi Pembimbing

Prof. Dr. Ir. Betty Sri Laksmi Jenie, MS Ketua

~~ Prof. Dr. I T. Swlfartono

Anggota

2. Ketua Program Studi IImu Pangan

V~!1l~ -Prof. Dr. Ir. Betty Sri Laksmi Jenie, MS

Lulu. T anggal: 19 Juni 1999

MS

M.Sc

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