Adsorpsi Lemak dan Kolesterol Daging Sapi dan Kambing Menggunakan Khitosan Hasil Produksi dari Limbah Cangkang Udang

Hargono, Hargono and Haryani, Kristinah (2009) Adsorpsi Lemak dan Kolesterol Daging Sapi dan Kambing Menggunakan Khitosan Hasil Produksi dari Limbah Cangkang Udang. Technical Report. Faculty of Engineering, Semarang.

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Item Type:Monograph (Technical Report)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
ID Code:28794
Deposited By:Faculty of Engineering
Deposited On:06 May 2013 20:55
Last Modified:06 May 2013 20:55

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