Pengaruh tingkat penggunaan bit (beta vulgaris L.) terhadap kadar perombakan laktosa, asam laktat dan protein terlarut pada pembuatan set yogurt | Perpustakaan Universitas Padjadjaran

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Pengaruh tingkat penggunaan bit (beta vulgaris L.) terhadap kadar perombakan laktosa, asam laktat dan protein terlarut pada pembuatan set yogurt

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Series Title: -
Call Number: SKR 5215
Publisher: Sumedang : Fakultas Peternakan Unpad., 2016
Collation: xiv, 29 cm.; illus,; 71 hlm.
Language: Indonesia
ISBN/ISSN: -
Classification: 637.1
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