PENGARUH TINGKAT PENGGUNAAN KENTANG (Solanum tuberosum) KUKUS TERHADAP SIFAT FISIK DAN AKSEPTABILITAS BURGER DAGING KERBAU | Perpustakaan Universitas Padjadjaran

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PENGARUH TINGKAT PENGGUNAAN KENTANG (Solanum tuberosum) KUKUS TERHADAP SIFAT FISIK DAN AKSEPTABILITAS BURGER DAGING KERBAU

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Series Title: -
Call Number: 4464
Publisher: Sumedang : Fakultas Peternakan Unpad., 2012
Collation: xiii, 92 hlm,:ilus,: 29 cm
Language: Indonesia
ISBN/ISSN: -
Classification: 5525/4464/225/2012
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