Tingkat Kekerasan Dan Daya Terima Tempe Goreng Dari Kedelai Lokal Dan Impor

• Główni autorzy: Muslihah, Jami'atul (Autor), , Rusdin Rauf, S.TP., M.P (Autor), , Eni Purwani, S.Si., M.Si (Autor)
• Format: Książka
• Wydane: 2014.
• Hasła przedmiotowe: Thesis; NonPeerReviewed
• Dostęp online: Connect to this object online

Background: Tempe has a high potential to be develop because Tempe as a cheap vegetable protein source and nutrition content for health. The purpose of this research is for increase variety of local Tempe that become a proceed product that panelists like. Method: research of method for this research...