PENENTUAN TITIK KRITIS PADA PROSES PRODUKSI MEAL DISH FRIED RICE NOODLE WITH BEEF LIGHT SOYA SAUCE UNTUK MASKAPAI CATHAY PASIFIC ECONOMY CLASS DI PT AEROFOOD INDONESIA UNIT SURABAYA

Trisanda, Agnes Bella (2025) PENENTUAN TITIK KRITIS PADA PROSES PRODUKSI MEAL DISH FRIED RICE NOODLE WITH BEEF LIGHT SOYA SAUCE UNTUK MASKAPAI CATHAY PASIFIC ECONOMY CLASS DI PT AEROFOOD INDONESIA UNIT SURABAYA. Project Report (Praktek Kerja Lapang dan Magang). UPN "Veteran" Jawa Timur. (Unpublished)

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BAB 1_LAPORAN PKL_AGNES BELLA TRISANDA_22033010045_LAPORAN PKL PT. AEROFOOD INDONESIA-11-28.pdf
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Item Type: Monograph (Project Report (Praktek Kerja Lapang dan Magang))
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSanjaya, Yushinta AristinaNIDN0729128202yushinta.a.tp@upnjatim.ac.id
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Engineering > Departement of Food Engineering
Depositing User: AGNES BELLA TRISANDA
Date Deposited: 23 Jul 2026 02:39
Last Modified: 23 Jul 2026 02:39
URI: https://repository.upnjatim.ac.id/id/eprint/55404

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