Hasil Penilaian Sejawat Sebidang Atau Peer Review Karya Ilmiah: Prosiding. Judul Karya Ilmiah (Artikel):Texture, colour and the Preference Level for Cooked- Cured Duck Meat with Added Sodium Tripolyphospate.

Dewi, Sri Hartati Candra and Wariyah, Chatarina (2021) Hasil Penilaian Sejawat Sebidang Atau Peer Review Karya Ilmiah: Prosiding. Judul Karya Ilmiah (Artikel):Texture, colour and the Preference Level for Cooked- Cured Duck Meat with Added Sodium Tripolyphospate. Other. Universitas Mercu Buana Yogyakarta, Yogyakarta.

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PR P Texture Colour and the Preference.pdf

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Item Type: Monograph (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Fakultas Agroindustri > Program Studi Peternakan
Depositing User: Peternakan UMBY
Date Deposited: 29 Aug 2021 15:33
Last Modified: 29 Aug 2021 15:33
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/12077

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