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

Main Author:	Fitriani, Tesa
Format:	bachelorthesis doc-type application/pdf Bachelors
Bahasa:	ind
Terbitan:	, 2013
Online Access:	http://repository.unpad.ac.id/frontdoor/index/index/docId/126174 http://repository.unpad.ac.id/files/126174/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090031_1_7057.pdf http://repository.unpad.ac.id/files/126174/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090031_a_1242.pdf http://repository.unpad.ac.id/files/126174/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090031_l_7328.pdf http://repository.unpad.ac.id/files/126174/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090031_c_3980.pdf http://repository.unpad.ac.id/files/126174/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090031_d_6855.pdf http://repository.unpad.ac.id/files/126174/https%3A%2F%2Fmedia.unpad.ac.id%2Fthesis%2F200110%2F2009%2F200110090031_k_3258.pdf

Koleksi	Repository Institusi Universitas Padjadjaran - Skripsi
Gedung	Repository Institusi Universitas Padjadjaran
Institusi	Universitas Padjadjaran
Kota	SUMEDANG
Provinsi	JAWA BARAT
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