Kualitas Fisik (Waktu Pelelehan, Overrun) dan Kesukaan pada Es Krim Probiotik dengan Penambahan Daging Buah Nangka (Physical Quality: Melting Resistance, Overrun and Preference of Probiotic Ice Cream with Jackfruit Addition)

TIVANISARI, ROSITA DENA (2009) Kualitas Fisik (Waktu Pelelehan, Overrun) dan Kesukaan pada Es Krim Probiotik dengan Penambahan Daging Buah Nangka (Physical Quality: Melting Resistance, Overrun and Preference of Probiotic Ice Cream with Jackfruit Addition). 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)
Q Science > Q Science (General)
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:16160
Deposited By:Mr. Produksi FP Admin
Deposited On:08 Jul 2010 09:54
Last Modified:08 Jul 2010 09:54

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