THE EFFECT OF VARIOUS CONCENTRATION OF RED GINGER JUICE (Zingiber officinale variant rubrum) ON TOTAL BACTERIA, INITIAL DECAY AND pH ON PORK MEAT
| Main Author: | Parameswari, Mrr Oktanila |
|---|---|
| Format: | bachelorthesis doc-type Bachelors |
| Bahasa: | ind |
| Terbitan: |
, 2015
|
| Online Access: |
http://repository.unpad.ac.id/frontdoor/index/index/docId/28986 |
Internet
http://repository.unpad.ac.id/frontdoor/index/index/docId/28986Lokasi
| Koleksi | Repository Institusi Universitas Padjadjaran - Skripsi |
|---|---|
| Gedung | Repository Institusi Universitas Padjadjaran |
| Institusi | Universitas Padjadjaran |
| Kota | SUMEDANG |
| Provinsi | JAWA BARAT |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |