Pengaruh Suhu dan Waktu Blanching terhadap karakteristik Rebung Kering.

Jurnal OJS an Fajar
by Diah Kencana

FILE

T IME SUBMIT T ED
SUBMISSION ID

FAJAR_KERT ANEGARA.PDF (194.31K)

04-FEB-2016 01:26PM
627671415

WORD COUNT

3184

CHARACT ER COUNT 18170

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13

ORIGINALITY REPORT

%

SIMILARIT Y INDEX

12%

INT ERNET SOURCES

4%

PUBLICAT IONS

4%

ST UDENT PAPERS

PRIMARY SOURCES

1

repositorio.ucp.pt

2

journal.usm.ac.id

3

senastek.unud.ac.id

4

Int ernet Source

Int ernet Source

Int ernet Source

Gökmen, Vural. "Selection of the Indicator
Enzyme for Blanching of Vegetables",
Enzymes in Fruit and Vegetable Processing
Chemistry and Engineering Applications,
2010.
Publicat ion

5

Submitted to Udayana University

6

pangan.unisri.ac.id

7

ilmupangan.fp.uns.ac.id

8

Submitted to Brisbane State High School

St udent Paper

Int ernet Source

Int ernet Source

St udent Paper

2%
1%
1%
1%
1%
1%
1%

1%

9

repository.unhas.ac.id

10

www.winayamukti.ac.id

Int ernet Source

Int ernet Source

1%