Pengaruh perendaman daging sapi dengan berbagai konsentrasi sari daun kemangi (Ocimum citriodorum) terhadap pH, total bakteri dan awal kebusukan | Perpustakaan Universitas Padjadjaran

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Pengaruh perendaman daging sapi dengan berbagai konsentrasi sari daun kemangi (Ocimum citriodorum) terhadap pH, total bakteri dan awal kebusukan

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Series Title: -
Call Number: Skr. 6637
Publisher: Sumedang : Fakultas Peternakan Universitas Padjadjaran., 2021
Collation: xii, 52 hlm.: ilus.; 29 cm.
Language: Indonesia
ISBN/ISSN: -
Classification: 641.3
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