DOI: https://doi.org/10.29138/ijti.v1i2

Published: 2018-03-30

Articles

THE CONTROL AND MANAGEMENT OF RAW MATERIAL RESOURCES IN MAINTAINING THE PRODUCTION DIVISIONS OF BANANA CAKRA BAWANA PASURUAN

Mukayati Mukayati

47-51

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DOI : https://doi.org/10.29138/ijti.v1i2.630

POLAR STORAGE METHOD AS ONE QUALITY CONTROL OF RAW MATERIAL FEEDBACK

Prama Wildan Ardiansyah

52-56

Pdf
DOI : https://doi.org/10.29138/ijti.v1i2.631

BEST RAW MATERIAL STORAGE METHOD FOR KEEPING QUALITY OF FOOD PRODUCTION

Vincent Audi Santoso

57-62

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DOI : https://doi.org/10.29138/ijti.v1i2.632

THE PRODUCTION PROCESS ACTIVITIES, DISTRIBUTION NETWORK AND POTENTIAL CONSUMPTION OF LOCAL FOOD

Lufita Widiana

63-67

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DOI : https://doi.org/10.29138/ijti.v1i2.633

THE PRODUCTION PROCESS OF TOFU USING RAW MATERIALS TO KEEP QUALITY

Adi Wicaksono, Dian Yuguslavia

68-71

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DOI : https://doi.org/10.29138/ijti.v1i2.634

CONTROL METHOD OF PALM OIL’S RAW MATERIALS SUPPLIES TO GUARANTEE THE QUALITY OF THE PRODUCT

Andira Puspita, Yuni Rahmawati

72-76

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DOI : https://doi.org/10.29138/ijti.v1i2.635