Deskripsi: KARAKTERISTIK FISIKOKIMIAWI DAN SENSORI PADA BAKSO AYAM YANG DISUBSTITUSI DENGAN TEMPE KORO PEDANG (Canavalia ensiformis)

Main Author:	SETIAWAN, GO, YOHAN
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2015
Subjects:	Food Technology
Online Access:	http://repository.unika.ac.id/7345/1/11.70.0022%20Go%2C%20Yohan%20Setiawan%20-%20COVER.pdf http://repository.unika.ac.id/7345/2/11.70.0022%20Go%2C%20Yohan%20Setiawan%20-%20BAB%20I.pdf http://repository.unika.ac.id/7345/3/11.70.0022%20Go%2C%20Yohan%20Setiawan%20-%20BAB%20II.pdf http://repository.unika.ac.id/7345/4/11.70.0022%20Go%2C%20Yohan%20Setiawan%20-%20BAB%20III.pdf http://repository.unika.ac.id/7345/5/11.70.0022%20Go%2C%20Yohan%20Setiawan%20-%20BAB%20IV.pdf http://repository.unika.ac.id/7345/6/11.70.0022%20Go%2C%20Yohan%20Setiawan%20-%20BAB%20V.pdf http://repository.unika.ac.id/7345/7/11.70.0022%20Go%2C%20Yohan%20Setiawan%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7345/8/11.70.0022%20Go%2C%20Yohan%20Setiawan%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/7345/

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