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Vol 1 No 2 (2018): March 2018
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
Pdf
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
Pdf
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
Pdf
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
Pdf
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
Pdf
DOI :
https://doi.org/10.29138/ijti.v1i2.635