MENGURANGI MIXING TIME GRINDING COKELAT COMPOUND DENGAN METODE QUALITY CONTROL CIRCLE (QCC)

ASWANDOKO, ASWANDOKO (2017) MENGURANGI MIXING TIME GRINDING COKELAT COMPOUND DENGAN METODE QUALITY CONTROL CIRCLE (QCC). S1 thesis, Universitas Mercu Buana Jakarta.

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Abstract

MENGURANGI MIXING TIME GRINDING COKELAT COMPOUND DENGAN METODE QUALITY CONTROL CIRCLE (QCC)

Item Type: Thesis (S1)
Call Number CD: KP/IND. 17 068
NIM/NIDN Creators: 41613110041
Uncontrolled Keywords: MIXING TIME GRINDING COKELAT COMPOUND, METODE QUALITY CONTROL CIRCLE (QCC)
Subjects: 600 Technology/Teknologi > 650 Management, Public Relations, Business and Auxiliary Service/Manajemen, Hubungan Masyarakat, Bisnis dan Ilmu yang Berkaitan > 658 General Management/Manajemen Umum > 658.6 Quality Management/Manajemen Kualitas
600 Technology/Teknologi > 690 Buildings/Teknik Bangunan > 692 Auxiliary Construction Practices/Lain-lain yang Berhubungan dengan Pekerjaan Konstruksi > 692.5 Estimates of Labor, Time, Materials/Prakiraan Biaya Tenaga Kerja, Waktu dan Bahan-bahan
700 Arts/Seni, Seni Rupa, Kesenian > 750 Painting and Paintings/Seni Lukis dan Lukisan > 758 Other Subjects/Subjel Lainnya > 758.6 Industrial and Technical Subjects/Subjek Industri dan Teknik
Divisions: Fakultas Teknik > Teknik Industri
Depositing User: Admin Perpus UMB
Date Deposited: 04 Feb 2017 13:09
Last Modified: 16 Jul 2024 07:15
URI: http://repository.mercubuana.ac.id/id/eprint/32351

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