Pengaruh penambahan persentase Saccharomyces cerevisiae yang berbeda terhadap sifat fisik dan organoleptik dendeng giling daging sapi. | Perpustakaan Universitas Padjadjaran

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Pengaruh penambahan persentase Saccharomyces cerevisiae yang berbeda terhadap sifat fisik dan organoleptik dendeng giling daging sapi.

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Series Title: -
Call Number: Skr. 7184
Publisher: Sumedang : Fakultas Peternakan Universitas Padjadjaran., 2023
Collation: xiii, 75 hlm.: ilus.; 29 cm.
Language: Indonesia
ISBN/ISSN: -
Classification: 641.36
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