Kadar Lemak, Tekstur dan Kesukaan Es Krim yang Disubstitusi dengan Berbagai Jenis Ubi Jalar (Fat Content, Texture and Preference of Ice Cream Subtituted With Various Kinds of Ipomoea Batatas).

Lisnawati, Tri (2008) Kadar Lemak, Tekstur dan Kesukaan Es Krim yang Disubstitusi dengan Berbagai Jenis Ubi Jalar (Fat Content, Texture and Preference of Ice Cream Subtituted With Various Kinds of Ipomoea Batatas). 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:5469
Deposited By:Mr. Produksi THT Admin
Deposited On:25 Jan 2010 16:55
Last Modified:25 Jan 2010 16:55

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