Preview: PENGARUH JENIS DAN KONSENTRASI LARUTAN ASAM TERHADAP KUALITAS GELATIN CAKAR AYAM BROILER (Gallus domesticus) SEBAGAI BAHAN BAKU PEMBUATAN EDIBLE FILM

Main Author:	Sugih, Raynaldi
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2017
Subjects:	664 Food technology Food processing
Online Access:	http://repository.unika.ac.id/15306/1/13070.0051%20Raynaldi%20Sugih%20COVER.pdf http://repository.unika.ac.id/15306/2/13070.0051%20Raynaldi%20Sugih%20BAB%20I.pdf http://repository.unika.ac.id/15306/3/13070.0051%20Raynaldi%20Sugih%20BAB%20II.pdf http://repository.unika.ac.id/15306/4/13070.0051%20Raynaldi%20Sugih%20BAB%20III.pdf http://repository.unika.ac.id/15306/5/13070.0051%20Raynaldi%20Sugih%20BAB%20IV.pdf http://repository.unika.ac.id/15306/6/13070.0051%20Raynaldi%20Sugih%20BAB%20V.pdf http://repository.unika.ac.id/15306/7/13070.0051%20Raynaldi%20Sugih%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/15306/8/13070.0051%20Raynaldi%20Sugih%20LAMPIRAN.pdf http://repository.unika.ac.id/15306/