BAB 1 : Jenis Bahan pangan
BAB 2 : Kerusakan Pangan
BAB 3 : Jenis-jenis bahan tambahan pangan
BAB 4 : prinsip pengawatan pangan dengan penggaraman dan penggulaan
BAB 5 : cara pengolahan produk suhu tinggi
BAB 6 : metode pengawetan suhu rendah
BAB 7 : prinsip dan proses pengeringan bahan pangan
BAB 8 : Prinsip fortifikasi pangan
BAB 9 : prinsip dan prosedur pengasapan bahan pangan
BAB 10 : prinsip dan prosedur fermentasi pangan
BAB 11 : prinsip iradiasi pangan
BAB 12 : pengertian dan klaim pangan fungsional
BAB 13 : pengertian kemasan dan desain kemasan yang aman untuk pangan
Pangan
PENGANTAR TEKNOLOG PANGAN
Price range: Rp150.000 through Rp300.000
BAB yang tersedia 1,2,3,4,5,6,7,8,9,10,11,12,13
| Weight | 500 g |
|---|
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