Fitri, Nur (2008) Pengaruh Penambahan Sukrosa pada Proses Pembuatan Petis Daging terhadap Kadar Protein, Total Bakteri serta Sifat Organoleptik (The Effect of Sucrose Addition on Protein, Total Bacterial Count, and Organoleptic Value of The Fermented Meat Paste). Undergraduate thesis, Fakultas Peternakan Universitas Diponegoro.
![[img]](/style/images/fileicons/application_pdf.png)
| PDF 12Kb |
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Faculty of Animal Agriculture > Department of Animal Agriculture |
| ID Code: | 5467 |
| Deposited By: | Mr. Produksi THT Admin |
| Deposited On: | 25 Jan 2010 16:52 |
| Last Modified: | 25 Jan 2010 16:52 |
Repository Staff Only: item control page
