Pengaruh Jumlah Tahu Susu Dari Susu Asam Pada Proses Pembuatan Kerupuk Susu terhadap Kadar Protein, Tingkat Pengembangan, dan Sifat Organoleptik. (The Effect of Total Curd from Sour Milk on Protein Content, Level of Expandability and Sensory Characteristics of Milk Crisp)

BRILIANTI, CICILIA DWI (2010) Pengaruh Jumlah Tahu Susu Dari Susu Asam Pada Proses Pembuatan Kerupuk Susu terhadap Kadar Protein, Tingkat Pengembangan, dan Sifat Organoleptik. (The Effect of Total Curd from Sour Milk on Protein Content, Level of Expandability and Sensory Characteristics of Milk Crisp). 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:16198
Deposited By:Mr. Produksi FP Admin
Deposited On:08 Jul 2010 10:33
Last Modified:08 Jul 2010 10:33

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