PENGANTAR ILMU PANGAN
Rp200.000
Bab 1. Pengantar Ilmu Pangan : Dr. Ir. Damsir, M.T.A.
Bab 2. Komponen Penyusun Bahan Pangan : Devi Fatmawati, S. T. Pn., M. Si.
Bab 3. Sifat Fisik, Kimia, dan Biologis Bahan Pangan : Cynthia G C Lopulalan
Bab 4. Sumber Bahan Pangan : Sophia Grace Sipahelut, SP., M.Sc
Bab 5. Penanganan Pascapanen Bahan Pangan : Ahmad
Bab 6. Dasar-Dasar Pengolahan Pangan : Astri Iga Siska, S.Pi., M.P
Bab 7. Perubahan Kimia, Fisik, dan Biologis Selama Pengolahan : Dr. Mimi Harni, S.TP., MP
Bab 8. Mutu dan Keamanan Pangan : Surfiana
Bab 9. Gizi dan Nilai Fungsional Pangan : Meitycorfrida Mailoa
Bab 10. Pengawetan dan Pengemasan Pangan : Fidela Violalita
Bab 11. Teknologi dan Inovasi dalam Ilmu Pangan
Bab 12. Sistem Pangan Berkelanjutan
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| SKU | N/A |
|---|---|
| Category | Kolaborasi |
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PENGANTAR ILMU PANGAN
Rp200.000
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