PENGARUH KONSENTRASI ENZIM PAPAIN TERHADAP MUTU GELATIN BUBUK DARI TULANG DAN CAKAR AYAM

Rahmawati, Rahmawati and Sofi Nurjanah, sofi (2020) PENGARUH KONSENTRASI ENZIM PAPAIN TERHADAP MUTU GELATIN BUBUK DARI TULANG DAN CAKAR AYAM. [Experiment]

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2020 gelatin tulang ayam - konversi.pdf
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Item Type: Experiment
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Teknologi Pangan dan Kesehatan > Teknologi Pangan
Depositing User: Abdoel hasim usahid
Date Deposited: 05 Sep 2021 22:22
Last Modified: 05 Sep 2021 22:22
URI: http://repository.usahid.ac.id/id/eprint/1062

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