Penggunaan Berbagai Konsentrasi NaCl dan Jenis Daging Terhadap Mutu Bakso

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/26085

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DC Field	Value	Language
dc.contributor.author	Sunarlim, Roswita
dc.contributor.author	Triyantini
dc.date.accessioned	2010-05-27T03:25:44Z
dc.date.available	2010-05-27T03:25:44Z
dc.date.issued	2005
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/26085
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Penggunaan Berbagai Konsentrasi NaCl dan Jenis Daging Terhadap Mutu Bakso	id
dc.title.alternative	Prosiding Seminar Nasional Teknologi Inovatif Pasca Panen untuk Pengembangan Industri Berbasis Pertanian	-
Appears in Collections:	Proceedings

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prosiding_seminar_teknologi_inovatif_pascapanen-40.pdf	Proceedings	1.96 MB	Adobe PDF	View/Open

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