Upload
akadu-syifa
View
86
Download
2
Embed Size (px)
Citation preview
PENGARUH LABELISASI HALALPADA KEMASAN PRODUK
MAKANAN TERHADAP MINATPEMBELIAN MASYARAKAT
by Akadusyifa Akadusyifa
FILE
TIME SUBMITTED 07-JUL-2014 10:16AM
SUBMISSION ID 438250890
WORD COUNT 2534
CHARACTER COUNT 16584
SEMINAR_PEMASARAN_BARU.DOCX (128.62K)
76%SIMILARITY INDEX
74%INTERNET SOURCES
4%PUBLICATIONS
12%STUDENT PAPERS
1 22%
2 16%
3 7%
4 5%
5 4%
6 2%
7 2%
8 2%
9 1%
PENGARUH LABELISASI HALAL PADA KEMASAN PRODUKMAKANAN TERHADAP MINAT PEMBELIAN MASYARAKATORIGINALITY REPORT
PRIMARY SOURCES
riset.umrah.ac.idInternet Source
usa.blogranking.usInternet Source
jurnal.usu.ac.idInternet Source
file.upi.eduInternet Source
din07130062.wordpress.comInternet Source
research.mercubuana.ac.idInternet Source
www.ums.edu.myInternet Source
gununghalal.blogspot.comInternet Source
Submitted to Universiti Teknologi Malaysia
9 1%
10 1%
11 1%
12 1%
13 1%
14 1%
15 1%
16 1%
17 1%
18 1%
19 1%
Student Paper
www.x3-prima.comInternet Source
ninaekasari.blogspot.comInternet Source
hmofkm.unimus.ac.idInternet Source
mpra.ub.uni-muenchen.deInternet Source
Wang, Lidong. "RFID-based informationtechnology and management in agriculture andfood supply chains", International Journal ofInformation Technology and Management, 2012.Publication
www.ikdpm.upm.edu.myInternet Source
Submitted to Universiti Teknologi MARAStudent Paper
hukum.unsrat.ac.idInternet Source
British Food Journal, Volume 115, Issue 8 (2013-09-14)Publication
www.emeraldinsight.comInternet Source
20 1%
21 1%
22 1%
23 1%
24 <1%
25 <1%
26 <1%
27 <1%
28 <1%
29 <1%
30 <1%
1
article.sapub.orgInternet Source
Submitted to University of New South WalesStudent Paper
Submitted to International Islamic UniversityMalaysiaStudent Paper
Submitted to Universitas Negeri MakassarStudent Paper
Submitted to Universiti Malaysia SarawakStudent Paper
ui.academia.eduInternet Source
www.katiba.go.tzInternet Source
emirabukhalil.comInternet Source
www.pom.go.idInternet Source
eprints.undip.ac.idInternet Source
www.bsn.go.idInternet Source