Laporan Penelitian Pengaruh Waktu Perebusan dan Penggorengan Daging Sapi Terhadap Kadar Air dan Kadar Protein Pada Pembuatan Abon | Perpustakaan Universitas Padjadjaran

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Laporan Penelitian Pengaruh Waktu Perebusan dan Penggorengan Daging Sapi Terhadap Kadar Air dan Kadar Protein Pada Pembuatan Abon

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Series Title: -
Call Number: 636
Publisher: Sumedang : Fakultas Peternakan Unpad., 1992
Collation: viii,33 hlm,;illus,;29 cm
Language: Indonesia
ISBN/ISSN: -
Classification: 636
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