PENGARUH PENAMBAHAN GARAM, GULA, DAN NITRIT (CURING) TERHADAP JUMLAH KUMAN DAN PEMBUSUKAN DAGING SAPI

SUGIHARTI SRI RAHAYU (1992) PENGARUH PENAMBAHAN GARAM, GULA, DAN NITRIT (CURING) TERHADAP JUMLAH KUMAN DAN PEMBUSUKAN DAGING SAPI. Skripsi thesis, Airlangga University.

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Item Type: Thesis (Skripsi)
Additional Information: KKC KK KH 614/ 92 Rah p
Subjects: S Agriculture > SF Animal culture > SF191-275 Cattle
S Agriculture > SF Animal culture > SF600-1100 Veterinary medicine > SF780.2-780.7 Veterinary microbiology, bacteriology, virology, mycology
Divisions: 06. Fakultas Kedokteran Hewan
Creators:
CreatorsNIM
SUGIHARTI SRI RAHAYUUNSPECIFIED
Contributors:
ContributionNameNIDN / NIDK
ConsultantRatih Ratnasari, SU., Drh.UNSPECIFIED
Depositing User: Sulistiorini
Date Deposited: 23 Feb 2017 17:17
Last Modified: 23 Feb 2017 17:17
URI: http://repository.unair.ac.id/id/eprint/53459
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