PENGARUH LAMA PEMBAKARAN DAN JENIS BAHAN BAKAR TERHADAP KUALITAS KIMIA, FISIK, SENSORIS DAN KADAR BENZO(A)PIREN SATE DAGING KAMBING
| Main Authors: | , BAYU ETTI TRI ADIYASTITI, , Ir. Edi Suryanto, M.Sc., Ph.D |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/128082/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68412 |