Dewi, Sri Hartati Candra and Wariyah, Chatarina (2018) Similiarty Artikel: Texture, colour and the Preference Level for Cooked- Cured Duck Meat with Added Sodium Tripolyphospate. In: Proceeding 2nd International Seminar of Natural Resource Biotechnoloy : from local to global. Universitas Atmajaya Yogyakarta, Yogyakarta, pp. 101-106.
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P-9. (8%)_TEXTURE, COLOUR, AND THE PREFERENCE_101-106_ Proceeding_SEMINAR_ATMAJAYA_2018.pdf
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| Item Type: | Book Section |
|---|---|
| Subjects: | S Agriculture > SF Animal culture |
| Depositing User: | Peternakan UMBY |
| Date Deposited: | 26 May 2021 02:10 |
| Last Modified: | 26 May 2021 02:10 |
| URI: | http://eprints.mercubuana-yogya.ac.id/id/eprint/11739 |
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