PENGARUH LAMA PENYIMPANAN KRIM SUSU YANG DITAMBAH EKSTRAK KECAMBAH KACANG HIJAU TERHADAP ANGKA THIOBARBITURIC ACID (TBA), KADAR LEMAK DAN KADAR PROTEIN (The Effect of Storage time on Thiobarbituric Acid Value, fat and protein content of cream added by Green Peanuts Sprout Extract)

Kusrahayu, Kusrahayu and Rizqiati,, Heni and Mulyani, Sri (2009) PENGARUH LAMA PENYIMPANAN KRIM SUSU YANG DITAMBAH EKSTRAK KECAMBAH KACANG HIJAU TERHADAP ANGKA THIOBARBITURIC ACID (TBA), KADAR LEMAK DAN KADAR PROTEIN (The Effect of Storage time on Thiobarbituric Acid Value, fat and protein content of cream added by Green Peanuts Sprout Extract). Prosiding Seminar Nasional Kebangkitan Peternakan – Semarang, 20 Mei 2009 . pp. 534-540.

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Item Type:Article
Subjects:S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:3806
Deposited By:Mr. Produksi THT Admin
Deposited On:14 Jan 2010 18:45
Last Modified:14 Jan 2010 18:45

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