Profil Kolesterol, Kadar Protein, Tekstur dan Kesukaan Keju Menggunakan Mucor miehei Sebagai Sumber Koagulan (The Profile of Cholesterol, Protein Content, Texture and Preference of Cheese Using Mucor miehei as a Coagulant Source)

Azizah, Afny (2009) Profil Kolesterol, Kadar Protein, Tekstur dan Kesukaan Keju Menggunakan Mucor miehei Sebagai Sumber Koagulan (The Profile of Cholesterol, Protein Content, Texture and Preference of Cheese Using Mucor miehei as a Coagulant Source). Undergraduate thesis, Fakultas Peternakan Universitas Diponegoro.

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Official URL: http://www.fp.undip.ac.id


Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > S Agriculture (General)
S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:16110
Deposited By:Mr. Produksi FP Admin
Deposited On:08 Jul 2010 09:02
Last Modified:08 Jul 2010 09:02

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