PENGARUH VARIASI LAMA PERENDAMAN DALAM LARUTAN KITOSAN TERHADAP TOTAL BAKTERI, pH, SIFAT SENSORI DAN FISIK DAGING SAPI SEGAR

HERNAWAN, DWI (2020) PENGARUH VARIASI LAMA PERENDAMAN DALAM LARUTAN KITOSAN TERHADAP TOTAL BAKTERI, pH, SIFAT SENSORI DAN FISIK DAGING SAPI SEGAR. Sarjana / Sarjana Terapan (S1/D4) thesis, Universitas Muhammadiyah Semarang.

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Item Type: Thesis (Sarjana / Sarjana Terapan (S1/D4) )
Subjects: R Medicine > RH Food Technology
Divisions: Faculty of Agricultural Science and Technology > S1 Food Technology
Depositing User: perpus unimus
URI: http://repository.unimus.ac.id/id/eprint/8022

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