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1

KARAKTERISTIK SOSIS FERMENTASI IKAN LELE (Clarias ariepinus)
DENGAN PENAMBAHAN KULTUR STARTER BAKTERI ASAM LAKTAT =
CHARACTERISTICS OF FERMENTED CATFISH (Clarias gariepinus)
SAUSAGE WITH ADDITION STARTER CULTURE LACTIC ACID BACTERIA

KARAKTERISTIK SOSIS FERMENTASI IKAN LELE (Clarias ariepinus) DENGAN PENAMBAHAN KULTUR STARTER BAKTERI ASAM LAKTAT = CHARACTERISTICS OF FERMENTED CATFISH (Clarias gariepinus) SA...

by TUTUT DWI PRASETYOWATI, 141411131174
Published 2018

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Theses and Dissertations NonPeerReviewed

2

PROSES PENGOLAHAN BUAH MANGROVE Bruguiera gymnorrhiza SEBAGAI BAHAN BAKU PEMBUATAN LULUR MANDI DI GRIYA KARYA TIARA KUSUMA, SURABAYA

PROSES PENGOLAHAN BUAH MANGROVE Bruguiera gymnorrhiza SEBAGAI BAHAN BAKU PEMBUATAN LULUR MANDI DI GRIYA KARYA TIARA KUSUMA, SURABAYA

by TUTUT DWI PRASETYOWATI, 141411131174
Published 2017

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