Total Bakteri Asam Laktat, Keasaman dan Total Bahan Padat Es Krim Probiotik dengan Penambahan Daging Buah Durian. (Total Amount of Lactic Acid Bacteria, Acidity and Total Solid of Probiotic Ice Cream with Durian Addition)
| Main Author: | FAKHRUDIN, FAKHRUDIN |
|---|---|
| Format: | Thesis NonPeerReviewed application/pdf |
| Terbitan: |
, 2009
|
| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/16142/1/Fakhrudin_05_229_April.pdf http://www.fp.undip.ac.id http://eprints.undip.ac.id/16142/ |
Internet
http://eprints.undip.ac.id/16142/1/Fakhrudin_05_229_April.pdfhttp://www.fp.undip.ac.id
http://eprints.undip.ac.id/16142/
Lokasi
| Koleksi | Diponegoro University Institutional Repository |
|---|---|
| Gedung | Perpustakaan Universitas Diponegoro |
| Institusi | Universitas Diponegoro |
| Kota | SEMARANG |
| Provinsi | JAWA TENGAH |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |