PENGARUH BERBAGAI METODE THAWING TERHADAP KADAR AIR, KADAR PROTEIN, DAN KADAR LEMAK DAGING AYAM BROILER | Perpustakaan Universitas Padjadjaran

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PENGARUH BERBAGAI METODE THAWING TERHADAP KADAR AIR, KADAR PROTEIN, DAN KADAR LEMAK DAGING AYAM BROILER

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Series Title: -
Call Number: 4520
Publisher: Sumedang : Fakultas Peternakan Unpad., 2013
Collation: Viii, 56 hlm,: ilus,:29 cm
Language: Indonesia
ISBN/ISSN: -
Classification: 5582/4520/52/2013
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