ANALISIS PENGGUNAAN BAHAN PENGEMAS PADA PRODUK CERIPING SINGKONG BERDASARKAN HASIL UJI TARIK DAN UJI WVTR (WATER VAPOUR TRANSMISSION RATE) DI GNP SNACK MUNTILAN
Ceriping Singkong need high quality packaging materials to maintain product�s quality that unchanged in terms of taste, appearance and flavor. The quality of packaging can be determined by many tests such as Tensile test and WVTR (Water Vapour Transmission Rate)...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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