BAB 1 : pengertian dan penggolongan tanaman pangan lokal
BAB 2 : karakteristik umbi umbian lokal
BAB 3 : karakteristik sayuran lokal
BAB 4 : karakteristik buah lokal
BAB 5 : teknologi pengolahan hasil singkong dan ubi jalar
BAB 6 : teknologi pengolahan gadung
BAB 7 : teknologi pengolahan hasil mbothe, suweg, bentoel, ganyong.
BAB 8 : mendefinisikan dan mengetahui teknologi tepat guna dan teknologi terapan yang diaplikasikan dalam proses pengolahan produk
BAB 9 : prinsip dan metode penggorengan
BAB 10 : prinsip pengolahan menggunakan suhu rendah
| Weight | 500 g |
|---|
Related products
-
Pangan
BIOKIMIA PANGAN
Price range: Rp150.000 through Rp300.000 Select options This product has multiple variants. The options may be chosen on the product page -
Pangan
PENGANTAR TEKNOLOG PANGAN
Price range: Rp150.000 through Rp300.000 Select options This product has multiple variants. The options may be chosen on the product page -
Pangan
MIKROBIOLOGI PANGAN
Price range: Rp150.000 through Rp300.000 Select options This product has multiple variants. The options may be chosen on the product page -
Pangan
SATUAN OPERASI PANGAN
Price range: Rp150.000 through Rp300.000 Select options This product has multiple variants. The options may be chosen on the product page
Reviews
There are no reviews yet.