Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar



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Hajar, NadyaUNSPECIFIED
Subjects: T Technology > TP Chemical technology > Food processing and manufacture > Special foods > Flavoring aids > Vinegar
Divisions: Faculty of Applied Sciences
Item ID: 14085
Uncontrolled Keywords: Fermentation process, halal vinegar, physiochemical
Last Modified: 20 Jun 2016 06:37

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Filename: TM_NADYA HAJAR AS 15_5.pdf

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