PENGARUH PERENDAMAN LARUTAN SODIUM TRIPOLYFOSFAT FOOD GRADE (STPP FG) PADA DAGING AYAM POTONG (Gallus Gallus) TERHADAP KADAR GLUKOSA (EFFECT OF SODIUM TRIPOLYFOSFAT SOAKING SOLUTION FOOD GRADE (STPP FG) TO MEAT CHICKEN (Gallus Gallus) OF GLUCOSE LEVELS)
| Main Authors: | Iqbal, Muhammad Zafar; Department of Chemistry, Faculty of Mathematics and Natural sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761, Yuanita, Leny; Department of Chemistry, Faculty of Mathematics and Natural sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761 |
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| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
UNESA Journal of Chemistry
, 2013
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| Online Access: |
http://ejournal.unesa.ac.id/index.php/unesa-journal-of-chemistry/article/view/4528 |
Internet
http://ejournal.unesa.ac.id/index.php/unesa-journal-of-chemistry/article/view/4528Lokasi
| Koleksi | UNESA Journal of Chemistry |
|---|---|
| Gedung | Perpustakaan Universitas Negeri Surabaya |
| Institusi | Universitas Negeri Surabaya |
| Kota | KOTA SURABAYA |
| Provinsi | JAWA TIMUR |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |