Karakteristik Fisik, Kimia, Dan Mikrobiologis Susu Kambing Terpasteurisasi Sinar Ultraviolet  Sistem Sirkulasi

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DC Field	Value	Language
dc.contributor.author	Budi, Hariono
dc.contributor.author	Sutrisno
dc.contributor.author	Seminar, Kudang Boro
dc.contributor.author	Maheswari, Rarah Ratih Adjie
dc.date.accessioned	2012-05-25T07:24:02Z
dc.date.available	2012-05-25T07:24:02Z
dc.date.issued	2010
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/54592
dc.description.abstract	Safety assurance of food products from goat milk needs special attention because of the perception and public confidence will be goat milk for health benefits if it consumed in fresh milk. The objective of research was to evaluate influence frequency circulation on the physical, chemical and microbiological goat’s milk properties which was exposed to UV light. …	en
dc.relation.ispartofseries	Vol. 4 No. 2, 2010;:158-166
dc.subject	Physical properties	en
dc.subject	chemical properties	en
dc.subject	microbiological properties	en
dc.subject	goat milk pauterization	en
dc.subject	ultraviolet radiation circulation system	en
dc.title	Karakteristik Fisik, Kimia, Dan Mikrobiologis Susu Kambing Terpasteurisasi Sinar Ultraviolet Sistem Sirkulasi	en
dc.type	Article	en
Appears in Collections:	Faculty of Agricultural Technology

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