| Judul | Mempelajari pengaruh penambahan tepung tempe, tepung kedelai, dan putih telur terhadap mutu bakso sapi ISWANTO, Rudhi |
| Pengarang | Rudhi Iswanto |
| Penerbitan | Bogor Fak. Teknologi Pertanian IPB 1989 |
| Deskripsi Fisik | xi, 106 p.: ill.; 28 cmxi, 106 p.: ill.; 28 cm |
| Subjek | MEAT PRODUCTS FOOD ADDITIVES CHEMICOPHYSICAL PROPERTIES QUALITY |
| Abstrak | Thesis (S1)-Institut Pertanian Bogor, 1989.-- Bibl.: p. 83-86 |
| Bahasa | Indonesia |
| Target Pembaca | Tidak diketahui / tidak ditentukan |
| Tag | Ind1 | Ind2 | Isi |
| 001 | INLIS000000000035305 | ||
| 008 | # | # | ###################################Ind## |
| 035 | # | # | $a 0010-0119000218 |
| 082 | # | # | $a 664.931 |
| 084 | # | # | $a 664.931ISWm |
| 100 | # | # | $a Rudhi Iswanto |
| 245 | # | # | $a Mempelajari pengaruh penambahan tepung tempe, tepung kedelai, dan putih telur terhadap mutu bakso sapi / $c ISWANTO, Rudhi |
| 260 | # | # | $a Bogor $b Fak. Teknologi Pertanian IPB $c 1989 |
| 300 | # | # | $a xi, 106 p.: ill.; 28 cm ; $c xi, 106 p.: ill.; 28 cm |
| 520 | # | # | $a Thesis (S1)-Institut Pertanian Bogor, 1989.-- Bibl.: p. 83-86 |
| 650 | # | # | $a CHEMICOPHYSICAL PROPERTIES |
| 650 | # | # | $a FOOD ADDITIVES |
| 650 | # | # | $a MEAT PRODUCTS |
| 650 | # | # | $a QUALITY |
| 990 | # | # | $a 495/DTS/2003 |
Content Unduh katalog
Karya Terkait :