Pengaruh Penggunaan Kapang (Mucor miehei) sebagai Sumber Enzim Koagulan terhadap Kadar Lemak, Bahan Kering serta Mutu Hedonik Keju dengan Lama Pemeraman Berbeda. (The Effects of Kapang (Mucor miehei) as a Source of Coagulant Enzyme on Fat Content, Total Solids, and Hedonic Quality of Cheese with Different Incubation Period)

HARLINA, PUTRI WIDYANTI (2009) Pengaruh Penggunaan Kapang (Mucor miehei) sebagai Sumber Enzim Koagulan terhadap Kadar Lemak, Bahan Kering serta Mutu Hedonik Keju dengan Lama Pemeraman Berbeda. (The Effects of Kapang (Mucor miehei) as a Source of Coagulant Enzyme on Fat Content, Total Solids, and Hedonic Quality of Cheese with Different Incubation Period). Undergraduate thesis, Fakultas Peternakan Universitas Diponegoro.

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Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > S Agriculture (General)
Q Science > Q Science (General)
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:16155
Deposited By:Mr. Produksi FP Admin
Deposited On:08 Jul 2010 09:49
Last Modified:08 Jul 2010 09:49

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