Lokasi: PENGARUH DOSIS KROMANON DEAMINA DAN KONSENTRASI LARUTAN OSMOTIK DALAM PEMBUATAN OSMOMEAT DAGING AYAM BROILER

Main Author:	WIBOWO, MULYANTO ONGGO
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2015
Subjects:	Food Technology Food Processing
Online Access:	http://repository.unika.ac.id/7359/1/11.70.0076%20Ong%2C%20Mulyanto%20O%20-%20COVER.pdf http://repository.unika.ac.id/7359/2/11.70.0076%20Ong%2C%20Mulyanto%20O%20-%20BAB%20I.pdf http://repository.unika.ac.id/7359/3/11.70.0076%20Ong%2C%20Mulyanto%20O%20-%20BAB%20II.pdf http://repository.unika.ac.id/7359/4/11.70.0076%20Ong%2C%20Mulyanto%20O%20-%20BAB%20III.pdf http://repository.unika.ac.id/7359/5/11.70.0076%20Ong%2C%20Mulyanto%20O%20-%20BAB%20IV.pdf http://repository.unika.ac.id/7359/6/11.70.0076%20Ong%2C%20Mulyanto%20O%20-%20BAB%20V.pdf http://repository.unika.ac.id/7359/7/11.70.0076%20Ong%2C%20Mulyanto%20O%20-%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/7359/8/11.70.0076%20Ong%2C%20Mulyanto%20O%20-%20LAMPIRAN.pdf http://repository.unika.ac.id/7359/

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