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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