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Untuk menggunakan layanan RBV secara fulltext, Anda gunakan login yang teraktivasi pada UT-Online (http:\/\/elearning.ut.ac.id) dan terdaftar sebagai mahasiswa Universitas Terbuka<\/strong><\/p>\n [\/av_textblock]<\/p>\n [av_button label=’ elearning.ut.ac.id’ link=’manually,http:\/\/elearning.ut.ac.id’ link_target=” size=’small’ position=’center’ icon_select=’yes’ icon=’ue836′ font=’entypo-fontello’ color=’theme-color’ custom_bg=’#444444′ custom_font=’#ffffff’ admin_preview_bg=”]<\/p>\n [\/av_one_fifth][av_three_fifth min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=” mobile_breaking=” mobile_display=”]<\/p>\n [av_heading heading=’PANG4324 – Evaluasi Sensori (Edisi 3)’ tag=’h3′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][\/av_heading]<\/p>\n [av_textblock size=” font_color=” color=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”] [\/av_textblock]<\/p>\n [av_textblock size=” font_color=” color=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”]<\/p>\n Buku Materi Pokok (BMP) PANG4324 Evaluasi Sensori adalah ilmu tentang aplikasi panca indra manusia sebagai alat dalam pengujian mutu produk pangan yang mencakup pengujian pembedaan, pengujian kesukaan, dan pengujian untuk mendeskripsikan karakteristik sensori suatu produk.<\/p>\n [\/av_textblock]<\/p>\n [av_tab_container position=’top_tab’ boxed=’border_tabs’ initial=’1′] [\/av_three_fifth][av_one_fifth min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” 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\nWiniati P. R., Siti Nurosiyah, Rachmat Widyanto<\/strong><\/p>\n\n
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