NILAI pH, DAYA IKAT AIR, DAN SUSUT MASAK PRODUK TETELAN DAGING SAPI RESTRUKTURISASI DENGAN KONSENTRASI WHEY PROTEIN CONCENTRATE (WPC) YANG BERBED

SITI, MUSLIMAH (2022) NILAI pH, DAYA IKAT AIR, DAN SUSUT MASAK PRODUK TETELAN DAGING SAPI RESTRUKTURISASI DENGAN KONSENTRASI WHEY PROTEIN CONCENTRATE (WPC) YANG BERBED. Masters thesis, UNDARIS.

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Abstract

NILAI pH, DAYA IKAT AIR, DAN SUSUT MASAK PRODUK TETELAN DAGING SAPI RESTRUKTURISASI DENGAN KONSENTRASI WHEY PROTEIN CONCENTRATE (WPC) YANG BERBEDA

Item Type: Thesis (Masters)
Subjects: S Agriculture > SF Animal culture
Divisions: Fakultas Peternakan
Depositing User: Users 63 not found.
Date Deposited: 08 Dec 2022 07:52
Last Modified: 08 Dec 2022 07:52
URI: http://repository.undaris.ac.id/id/eprint/748

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