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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/28904
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dc.contributor.authorFelicia T.
dc.contributor.authorStephanie G. H.
dc.contributor.authorFederika R.
dc.contributor.authorNina I. S.
dc.contributor.authorDaniel
dc.date.accessioned2010-06-22T04:00:10Z
dc.date.available2010-06-22T04:00:10Z
dc.date.issued2010
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/28904
dc.publisherBogor Agricultural University, Institut Pertanian Bogor
dc.titlePenggunaan Pati Sagu Termodifikasi Dengan Heat Moisture-Treatment (HMT) untuk Meningkatkan Kekenyalan Bakso Daging Sapiid
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Heat Moisture-Treatment (HMT) sebagai Solusi Penyalahgunaan Boraks pada Bakso Sapi2.pptPKPM16.31 MBMicrosoft PowerpointView/Open
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