Pengaruh Penambahan Beberapa Level Starter Lacxtobacillus casei terhadap Kadar Protein, Kadar Lemak dan Nilai Arganoleptik Susu Kerbau Fermentasi
| Main Author: | HIDAYAT, Rahmat |
|---|---|
| Format: | Bachelors |
| Bahasa: | ind |
| Terbitan: |
Universitas Andalas
, 2007
|
| Online Access: |
http://katalog.pustaka.unand.ac.id//index.php?p=show_detail&id=20264 http://katalog.pustaka.unand.ac.id//lib/phpthumb/phpThumb.php?src=../../images/docs/skripsi.jpg |
Daftar Isi:
- xi, 50 hal.;ill.:28 cm.