Pengaruh penerapan teknologi vakum dan non-vakum terhadap umur simpan pangan berminyak
Research about the application of vaccum and non vacuum technology for the storage of greasy food using two types of polyethylene (0. Mm) and bilayer (polyethylene and nylon 0.09 mm) was carried out. The objective of the research was to know the influence of packaging for technology storage of greas...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Center for Leather, Rubber, and Plastics
2005-07-01
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| Series: | Majalah Kulit, Karet, dan Plastik |
| Subjects: | |
| Online Access: | http://ejournal.kemenperin.go.id/mkkp/article/view/315 |