Pengaruh Substitusi DagingSapi dengan Kulit Cakar Ayam terhadap Daya Ikat Air, Rendemen dan Kadar Abu Bakso (The Effect of Beef Substitution with Chicken Shank Skin on the Water Holding Capacity, the Yield and the Mineral Content of Meat Ball).

PRASTUTY, NURUL TRI (2010) Pengaruh Substitusi DagingSapi dengan Kulit Cakar Ayam terhadap Daya Ikat Air, Rendemen dan Kadar Abu Bakso (The Effect of Beef Substitution with Chicken Shank Skin on the Water Holding Capacity, the Yield and the Mineral Content of Meat Ball). Undergraduate thesis, Fakultas Peternakan Undip.

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Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	bakso daging sapi, daya ikat air, kadar abu, kulit cakar ayam, rendemen.
Subjects:	S Agriculture > SF Animal culture
Divisions:	Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:	21497
Deposited By:	INVALID USER
Deposited On:	31 Aug 2010 12:17
Last Modified:	31 Aug 2010 12:17

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