Penentuan komposisi bahan baku untuk varian rasa pedas dengan metode taguchi ( studi kasus : bakso goreng Bajul kesupen - Boyolali )
wt,1/ ririn c.1
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| Main Author: | |
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| Format: | Skripsi |
| Language: | Indonesia |
| Published: |
Fak. Sains dan Teknologi UIN Sunan Kalijaga
2019
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