Tingkat Kesukaan, Warna, Aroma dan Angka Peroksida Abon Ayam Oven dengan Penambahan Ekstrak Kunyit (Curcuma domestica L.) pada Lama Penyimpanan yang Berbeda. The Rate of Preference, Colour, Aroma and Peroxide Value of Dried Chicken Abon with Addition of Extract Curcuma at Different Periode of Storage.

Setiawan, Rahmat Budi (2008) Tingkat Kesukaan, Warna, Aroma dan Angka Peroksida Abon Ayam Oven dengan Penambahan Ekstrak Kunyit (Curcuma domestica L.) pada Lama Penyimpanan yang Berbeda. The Rate of Preference, Colour, Aroma and Peroxide Value of Dried Chicken Abon with Addition of Extract Curcuma at Different Periode of Storage. 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:5680
Deposited By:Mr. Produksi THT Admin
Deposited On:26 Jan 2010 15:39
Last Modified:26 Jan 2010 15:39

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