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, R SASONGKO ADI N
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, R SASONGKO ADI N
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KOMPOSISI KIMIA DAN KUALITAS SENSORIS DAGING KAMBING YANG DIINKUBASI DENGAN LEVEL JAHE (Zingiber officinalle linn var. Rubrum) DAN WAKTU YANG BERBEDA
by
,
R
SASONGKO
ADI
N
,
, Dr. Ir. Setiyono, SU.
Published 2014
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Theses and Dissertations
NonPeerReviewed
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