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
- -
- Collation
- xiii, 33 hlm.: tab.; 28 cm
- Series Title
- -
- Call Number
- T45472018
Search Result
Found 1 from your keywords: Author : Triumfetta, Valenzio
Query took 0.00066 second(s) to complete
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography