Pengaruh Tingkat Mutu Inti Kemiri Terhadap Minyak kemiri Selama Penyimpanan (Aleurites Molllccana Willd) I

dc.contributor.advisor	Taufik
dc.contributor.advisor	Sulaiman, A.H
dc.contributor.author	Sirait, Martha Sulastri
dc.date.accessioned	2023-05-09T02:04:59Z
dc.date.available	2023-05-09T02:04:59Z
dc.date.issued	2005
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/84547
dc.description.abstract	This research had been done to investigate the effect of on the quality of candlenut o until storage time.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.subject	Candlenut oil	en_US
dc.subject	Candlenut classification	en_US
dc.subject	Storage time	en_US
dc.subject	Moisture content	en_US
dc.subject	Free fatty acid	en_US
dc.subject	Peroxide value	en_US
dc.subject	Organoleptic value of flavor	en_US
dc.title	Pengaruh Tingkat Mutu Inti Kemiri Terhadap Minyak kemiri Selama Penyimpanan (Aleurites Molllccana Willd) I	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM010305008
dc.identifier.nidn	NIDN0017067503
dc.identifier.kodeprodi	KODEPRODI54208#Teknik Pertanian dan Biosistem
dc.description.pages	80 Halaman
dc.description.type	Skripsi Sarjana	en_US