Gunariyadi (2007) Pengaruh level lemak sapi terhadap karakteristik fisiko kimia sosias fermentasi ikan lele dumbo (Clarias gariepinus) selama masa pemasakan 28 hari. Sarjana thesis, Universitas Brawijaya.
Abstract
Tidak ada Abstrak : sesuai dengan Aslinya.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPR/2007/192/050803746 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | Unnamed user with email heriprayitno@ub.ac.id |
| Date Deposited: | 19 Jan 2009 14:36 |
| Last Modified: | 19 Oct 2021 17:06 |
| URI: | http://repository.ub.ac.id/id/eprint/132319 |
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