Preview: PENGARUH SUHU DAN WAKTU PERENDAMAN DAGING AYAM BROILER DENGAN PERLAKUAN KROMANON DEAMINA TERHADAP KUALITAS PRODUK OSMOMEAT

Main Author:	DHARMAWAN, IRNANDA ARIF
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2015
Subjects:	Food Technology Food Quality
Online Access:	http://repository.unika.ac.id/7357/1/11.70.0072%20Irnanda%20Arif%20Dharmawan%20-%20COVER.pdf http://repository.unika.ac.id/7357/2/11.70.0072%20Irnanda%20Arif%20Dharmawan%20-%20BAB%20I.pdf http://repository.unika.ac.id/7357/3/11.70.0072%20Irnanda%20Arif%20Dharmawan%20-%20BAB%20II.pdf http://repository.unika.ac.id/7357/4/11.70.0072%20Irnanda%20Arif%20Dharmawan%20-%20BAB%20III.pdf http://repository.unika.ac.id/7357/5/11.70.0072%20Irnanda%20Arif%20Dharmawan%20-%20BAB%20IV.pdf http://repository.unika.ac.id/7357/6/11.70.0072%20Irnanda%20Arif%20Dharmawan%20-%20BAB%20V.pdf http://repository.unika.ac.id/7357/7/11.70.0072%20Irnanda%20Arif%20Dharmawan%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7357/8/11.70.0072%20Irnanda%20Arif%20Dharmawan%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/7357/