Perubahan Nilai pH, WHC dan Susut Masak Daging Sapi dari Rumah Pemotongan Hewan Kota Semarang sampai ke Konsumen (The Changes of pH, WHC and Cooking Loss Values of Beef from the Abbatoir of Semarang City until Consumers)

Lukitasari, Ratih Dharma (2008) Perubahan Nilai pH, WHC dan Susut Masak Daging Sapi dari Rumah Pemotongan Hewan Kota Semarang sampai ke Konsumen (The Changes of pH, WHC and Cooking Loss Values of Beef from the Abbatoir of Semarang City until Consumers). 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:5686
Deposited By:Mr. Produksi THT Admin
Deposited On:26 Jan 2010 15:46
Last Modified:26 Jan 2010 15:46

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