PENGARUH PENGGUNAAN KARAGINAN SEBAGAI PENSTABIL TERHADAP KONDISI FISIK DAN TINGKAT KESUKAAN PADA ES KRIM COKLAT (The Effect of the use of Carageenan as stabilization agent to Use Physical Condition and Palatability for Chocolate Ice Cream)

Masykuri, Masykuri and Nurwantoro, Nurwantoro and Wibawa, Ratna Arif (2009) PENGARUH PENGGUNAAN KARAGINAN SEBAGAI PENSTABIL TERHADAP KONDISI FISIK DAN TINGKAT KESUKAAN PADA ES KRIM COKLAT (The Effect of the use of Carageenan as stabilization agent to Use Physical Condition and Palatability for Chocolate Ice Cream). Prosiding Seminar Nasional Kebangkitan Peternakan – Semarang, 20 Mei 2009 . pp. 503-509.

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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:	3808
Deposited By:	INVALID USER
Deposited On:	14 Jan 2010 18:53
Last Modified:	14 Jan 2010 18:53

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