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Pengantar teknologi minyak dan lemak pangan

A book manuscript on oils and fats has been compiled, considering that these substances play an important role in food and non-food products. The contents of this book cover the chemistry and sources of oils and fats, methods of processing and packaging, the deterioration of fats and oils during processing and storage, and their effects on human health and usefulness, especially as food ingredients. In addition, it also explains several types of oils derived from plant sources, especially those commonly found in Indonesia. It is hoped that this book will be useful for students and government agencies as well as parties involved in agricultural technology, particularly in the field of oils and fats.

Ketersediaan
2400703770664.3 KET p C1Perpustakaan Terpadu - Polkesjati (RB. 62 E)Tersedia
2400703771664.3 KET p C2Perpustakaan Terpadu - Polkesjati (RB. 62 E)Tersedia
2400703772664.3 KET p C3Perpustakaan Terpadu - Polkesjati (RB. 62 E)Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
664.3 KET p
Penerbit
Jakarta : Universitas Indonesia Press.,
Deskripsi Fisik
xiii, 327 halaman ; 23 cm.
Bahasa
Indonesia
ISBN/ISSN
979-8034-05-8
Klasifikasi
664.3
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
Food Technology
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
Tidak Ada Data
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