Lokasi: KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF = SENSORY QUALITY OF GOAT MEAT MARINATED USING ACTIVE CARBON

Main Authors:	TRIUMFETTA, VALENZIO, Muslim, Gatot, Wahyuni, Dyah
Format:	Thesis NonPeerReviewed Book
Bahasa:	ind
Terbitan:	, 2018
Subjects:	SF380-388 Goats
Online Access:	http://repository.unsri.ac.id/4547/1/RAMA_%2054231_%2005041281419067%20_0004017801_0018018501_01_front_ref.pdf http://repository.unsri.ac.id/4547/2/RAMA_%2054231_%2005041281419067%20_0004017801_0018018501_02.pdf http://repository.unsri.ac.id/4547/3/RAMA_%2054231_%2005041281419067%20_0004017801_0018018501_03.pdf http://repository.unsri.ac.id/4547/4/RAMA_%2054231_%2005041281419067%20_0004017801_0018018501_04.pdf http://repository.unsri.ac.id/4547/5/RAMA_%2054231_%2005041281419067%20_0004017801_0018018501_05.pdf http://repository.unsri.ac.id/4547/6/RAMA_%2054231_%2005041281419067%20_0004017801_0018018501_06.ref.pdf http://repository.unsri.ac.id/4547/7/RAMA_%2054231_%2005041281419067%20_0004017801_0018018501_07_lamp.pdf http://repository.unsri.ac.id/4547/

Koleksi	Sriwijaya University Institutional Repository
Gedung	UPT Perpustakaan Universitas Sriwijaya
Institusi	Universitas Sriwijaya
Kota	OGAN ILIR
Provinsi	SUMATERA SELATAN
Kontak	Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini.