Proses Produksi Margarin Dan Shortening Serta Pengaruh Nilai Peroksida Bahan Baku Dan Penambahan Antioksidan Terhadap Stabilitas Oksidatif Shortening di PT. Tunas Baru Lampung, Tbk Sidoarjo

Shafa, Rahmania (2025) Proses Produksi Margarin Dan Shortening Serta Pengaruh Nilai Peroksida Bahan Baku Dan Penambahan Antioksidan Terhadap Stabilitas Oksidatif Shortening di PT. Tunas Baru Lampung, Tbk Sidoarjo. Project Report (Praktek Kerja Lapang dan Magang). UPN Veteran Jawa Timur. (Unpublished)

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Item Type:	Monograph (Project Report (Praktek Kerja Lapang dan Magang))
Contributors:	Contribution Contributors NIDN/NIDK Email Thesis advisor Munarko, Hadi NIDN0004019306 hadi.munarko.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:	Rahmania Shafa Shafa
Date Deposited:	27 Aug 2026 03:51
Last Modified:	27 Aug 2026 03:51
URI:	https://repository.upnjatim.ac.id/id/eprint/58917

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