Total Bakteri Asam Laktat, Total Asam, pH dan Kesukaan Sosis Fermentasi dengan Starter Lactobacillus casei pada Lama Pemeraman yang Berbeda ( Total of Lactic Acid Bacteria, Total Acid, pH and Preference of Fermentation Sausage under Different Ripening Periods)

Prasetyo, Aris (2009) Total Bakteri Asam Laktat, Total Asam, pH dan Kesukaan Sosis Fermentasi dengan Starter Lactobacillus casei pada Lama Pemeraman yang Berbeda ( Total of Lactic Acid Bacteria, Total Acid, pH and Preference of Fermentation Sausage under Different Ripening Periods). Undergraduate thesis, Fakultas Peternakan Universitas Diponegoro.

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Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > S Agriculture (General)
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:16131
Deposited By:Mr. Produksi FP Admin
Deposited On:08 Jul 2010 09:24
Last Modified:08 Jul 2010 09:24

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