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Found 1 from your keywords: author=Oktariyani, Hana

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PENGARUH JENIS DAN WAKTU PENYIMPANAN TOMAT TERHADAP KARAKTERISTIK SAUS TOMAT

This research aimed to determine effect tomato type and storage time on physical, chemical, microbiological, and organoleptic characteristics of tomato sauce. The study used Completely Randomized Design (CRD) factorial with 2 treatments; treatment A (tomato type : apple and cherry) and treatment B (storage time: 0 day, 2 days, 4 days). Each treatment was repeated 3 times. The observed parameter…

Edition: -
ISBN/ISSN: -
Collation: xii, 59 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1512592024

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