Pengaruh Cara Pemasakan Terhadap Mutu Organoleptik Telur Omega-3 dan Telur Non Omega-3. (The Influence cooking Method to Organoleptic Quality of Omega-3 and Non Omega-3 Eggs).

Parindriyo, R. Nano Wahyu (2007) Pengaruh Cara Pemasakan Terhadap Mutu Organoleptik Telur Omega-3 dan Telur Non Omega-3. (The Influence cooking Method to Organoleptic Quality of Omega-3 and Non Omega-3 Eggs). Undergraduate thesis, Fakultas Peternakan Universitas Diponegoro.

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Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:5453
Deposited By:Mr. Produksi THT Admin
Deposited On:25 Jan 2010 16:19
Last Modified:25 Jan 2010 16:19

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