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).

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]
Preview
PDF
12Kb

Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > 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