Lokasi: PENGARUH METODE THAWING TERHADAP KANDUNGAN PROTEIN, LEMAK, KADAR AIR DAN pH DAGING HALUS IKAN PATIN (Pangasius hypophthalmus) SELAMA PENYIMPANAN BEKU

Main Author:	SARWOKUSUMO, FRANSISCA MARIA YENNY
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2013
Subjects:	Food storage Nutrition
Online Access:	http://repository.unika.ac.id/1106/1/09.70.0024%20Fransisca%20Maria%20Yenny%20Sarwokusumo%20COVER.pdf http://repository.unika.ac.id/1106/2/09.70.0024%20Fransisca%20Maria%20Yenny%20Sarwokusumo%20BAB%20I.pdf http://repository.unika.ac.id/1106/3/09.70.0024%20Fransisca%20Maria%20Yenny%20Sarwokusumo%20BAB%20II.pdf http://repository.unika.ac.id/1106/4/09.70.0024%20Fransisca%20Maria%20Yenny%20Sarwokusumo%20BAB%20III.pdf http://repository.unika.ac.id/1106/5/09.70.0024%20Fransisca%20Maria%20Yenny%20Sarwokusumo%20BAB%20IV.pdf http://repository.unika.ac.id/1106/6/09.70.0024%20Fransisca%20Maria%20Yenny%20Sarwokusumo%20BAB%20V.pdf http://repository.unika.ac.id/1106/7/09.70.0024%20Fransisca%20Maria%20Yenny%20Sarwokusumo%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/1106/8/09.70.0024%20Fransisca%20Maria%20Yenny%20Sarwokusumo%20LAMPIRAN.pdf http://repository.unika.ac.id/1106/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
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