Skip to content
  • Tentang IOS
  • Join Us
  • Hubungi Kami
  • Organisasi Mitra
  • Akun Anda
  • Keluar
  • Masuk
  • Bahasa Indonesia
    • Bahasa Indonesia
    • English
Lanjutan
  • Cari
  • QUALITY OF RENNET FROM RABBIT...
  • Preview
  • Koleksi Nasional
  • Sitasi Cantuman
  • Kirim via Email
  • Ekspor Cantuman
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
  • Favorit
Cover Image

QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE

Tersimpan di:
Main Authors: Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Mufti Tri, Marta
Format: Proceeding PeerReviewed application/pdf
Bahasa: eng
Terbitan: , 2013
Subjects:
Agronomy
Food technology
Livestock
Online Access: https://repository.ugm.ac.id/136363/1/QUALITY%20OF%20RENNET%20FROM%20RABBIT%20STOMACH%20DURING%20COLD%20AND%20FROZEN%20STORAGE.pdf
https://repository.ugm.ac.id/136363/
  • Lokasi
  • Deskripsi
  • Daftar Isi
  • Preview
  • Tampilan Petugas

Lihat Juga

  • QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE
    oleh: Nurliyani, Nurliyani, et al.
    Terbitan: (2013)
  • The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus
    oleh: Sari, Inda Dewata, et al.
    Terbitan: (2010)
  • CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT
    oleh: Nurliyani, Nurliyani, et al.
    Terbitan: (2014)
  • CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT
    oleh: Nurliyani, Nurliyani, et al.
    Terbitan: (2014)
  • The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus
    oleh: Sari, Inda Dewata, et al.
    Terbitan: (2010)

Opsi Pencarian

  • Sejarah Pencarian
  • Pencarian Lanjut

Temukan Lebih Banyak

  • Penelusuran Katalog
  • Penelusuran Alfabetis

Butuh Bantuan?

  • Tips Pencarian
  • Admin
  • Hubungi Kami
© 2025 Perpustakaan Nasional Republik Indonesia
Loading...