Pengaruh Variasi Perendaman Daging Keong Sawah dengan Sari Buah Nanas dan Sari Buah Pepaya terhadap Sifat Fisik, Organoleptik, dan Kadar Protein Kecap Keong Sawah (Pila Ampullacea)

Herni Endah Widyawati and Agus Wijanarka and Waluyo (2012) Pengaruh Variasi Perendaman Daging Keong Sawah dengan Sari Buah Nanas dan Sari Buah Pepaya terhadap Sifat Fisik, Organoleptik, dan Kadar Protein Kecap Keong Sawah (Pila Ampullacea). Jurnal Nutrisia, 14 (2). pp. 100-106. ISSN 1693-945X

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Item Type: Article
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Depositing User: Unnamed user with email server@poltekkesjogja.ac.id
Date Deposited: 03 Apr 2020 04:54
Last Modified: 03 Apr 2020 04:54
URI: http://eprints.poltekkesjogja.ac.id/id/eprint/2439

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