Pengaruh Berbagai Konsentrasi Tepung Tulang Rawan (os kartilago) Ayam Terhadap Sifat Fisik dan Organoleptik Meatloaf | Perpustakaan Universitas Padjadjaran

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Pengaruh Berbagai Konsentrasi Tepung Tulang Rawan (os kartilago) Ayam Terhadap Sifat Fisik dan Organoleptik Meatloaf

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Series Title: -
Call Number: Skr.5240
Publisher: Sumedang : Fakultas Peternakan Universitas Padjadjaran., 2016
Collation: xiii, 87 hal.: ilus.; 29 cm
Language: Indonesia
ISBN/ISSN: -
Classification: 641.36
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