VIABILITAS BAKTERI ASAM LAKTAT, pH, DAN KADAR ASAM LAKTAT ES KRIM FERMENTASI SELAMA 4 MINGGU PENYIMPANAN BEKU

PONTOH, TOMMY JEVIEZA EFRAYIM TAMARA (2009) VIABILITAS BAKTERI ASAM LAKTAT, pH, DAN KADAR ASAM LAKTAT ES KRIM FERMENTASI SELAMA 4 MINGGU PENYIMPANAN BEKU. 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:16166
Deposited By:Mr. Produksi FP Admin
Deposited On:08 Jul 2010 09:59
Last Modified:08 Jul 2010 09:59

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