PENGARUH LAMA PERENDAMAN DAN KETEBALAN DAGING YANG DIRENDAM DALAM ASAP CAIR TERHADAP KUALITAS FISIK DAN SENSORIS DAGING SAPI
| Main Authors: | AMALIA, NOVIANA ADIS, Purnomoadi, A., SUTARYO, SUTARYO |
|---|---|
| Format: | Thesis NonPeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2021
|
| Online Access: |
https://eprints2.undip.ac.id/id/eprint/4312/1/COVER.pdf https://eprints2.undip.ac.id/id/eprint/4312/2/BAB%20I.pdf https://eprints2.undip.ac.id/id/eprint/4312/3/BAB%20II.pdf https://eprints2.undip.ac.id/id/eprint/4312/4/BAB%20III.pdf https://eprints2.undip.ac.id/id/eprint/4312/5/FULL%20NOVIANA%20ADIS.pdf https://eprints2.undip.ac.id/id/eprint/4312/ |