dc.contributor.author |
Hasan, Bustari |
|
dc.date.accessioned |
2012-10-23T02:04:25Z |
|
dc.date.available |
2012-10-23T02:04:25Z |
|
dc.date.issued |
2012-10-22 |
|
dc.identifier.other |
wahyu sari yeni |
|
dc.identifier.uri |
http://hdl.handle.net/123456789/212 |
|
dc.description.abstract |
Nilai rata-rata mutu sensoris peda ikan kembung yang dibuat dari ikan utuh, disiangi dan ditambahkan enzim berbeda selama pematangan. |
en_US |
dc.description.provenance |
Submitted by wahyu sari yeni (ayoe32@ymail.com) on 2012-10-23T02:04:25Z
No. of bitstreams: 1
BUSTARI HASAN 30,31.pdf: 3490626 bytes, checksum: 253dba5501554c690d666c92f446cf2d (MD5) |
en |
dc.description.provenance |
Made available in DSpace on 2012-10-23T02:04:25Z (GMT). No. of bitstreams: 1
BUSTARI HASAN 30,31.pdf: 3490626 bytes, checksum: 253dba5501554c690d666c92f446cf2d (MD5) |
en |
dc.language.iso |
en_US |
en_US |
dc.title |
Perbaikan Mutu dan Pematangan Peda Kembung (Rastrellinger sp) Melalui Penambahan Enzim Viskeral Ikan |
en_US |
dc.type |
Article |
en_US |