KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN ARANG AKTIF
The aim of this research was to find out sensory quality of goat meat marinated using active carbon. The research was conducted at September 2017 in the laboratory of Animal feed and Nutrition, Agr…
- Edition
- -
- ISBN/ISSN
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- Collation
- xiii, 33 hlm.: tab.; 28 cm
- Series Title
- -
- Call Number
- T45472018
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Found 1 from your keywords: Author : "Triumfetta, Valenzio"
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