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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| Dosen Pembimbing: | Nurliyani, Nurliyani and Sundari, Sundari | [error in script] |
|---|---|
| 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: | https://eprints.mercubuana-yogya.ac.id/id/eprint/12077 |
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