Pengaruh Penggunaan KCl dengan Konsentrasi yang Berbeda pada Bakso yang Ditambahkan Karaginan terhadap Kekenyalan dan Mutu Organoleptik. (The Effect of Additional KCl at Different Consentrations in Meatballs Added by Carragenan on Hardness, and Organoleptic Characteristies).

Rosyidin, Muhamad (2008) Pengaruh Penggunaan KCl dengan Konsentrasi yang Berbeda pada Bakso yang Ditambahkan Karaginan terhadap Kekenyalan dan Mutu Organoleptik. (The Effect of Additional KCl at Different Consentrations in Meatballs Added by Carragenan on Hardness, and Organoleptic Characteristies). 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:	5466
Deposited By:	INVALID USER
Deposited On:	25 Jan 2010 16:50
Last Modified:	25 Jan 2010 16:50

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