na INLIS000000000035305 Ind 0010-0119000218 Mempelajari pengaruh penambahan tepung tempe, tepung kedelai, dan putih telur terhadap mutu bakso sapi ISWANTO, Rudhi Rudhi Iswanto Bogor Fak. Teknologi Pertanian IPB 1989 xi, 106 p.: ill.; 28 cm xi, 106 p.: ill.; 28 cm 664.931ISWm Thesis (S1)-Institut Pertanian Bogor, 1989.-- Bibl.: p. 83-86 664.931 MEAT PRODUCTS FOOD ADDITIVES CHEMICOPHYSICAL PROPERTIES QUALITY 495/DTS/2003