Items where Subject is "600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials > 641.669 322 Cooking food derived from plant crops and domesticated animals (Rabbit)"

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Number of items at this level: 4.

R

Rahmawati, Fadhila Husnun (2020) Pengaruh Penambahan Tepung Biji Durian (Durio Zibethinus Murr) Pada Uji Organoleptik, Kadar Lemak, Kadar Karbohidrat Dan pH Terhadap Nugget Daging Kelinci. Sarjana thesis, Universitas Brawijaya.

S

Siswiani, Gusnun (2019) Pengaruh Penambahan Tepung Brokoli (Brassica oleracea var. Italica) Terhadap Kualitas Nugget Daging Kelinci Ditinjau dari Kadar Air, Protein, Lemak, Kolagen dan Serat Kasar. Sarjana thesis, Universitas Brawijaya.

Supriyogi, Nur Annisa (2019) Nilai Tambah Produk Sate Kelinci Di Rumah Makan “Warung Sate Kelinci Pak Sudjiono” Kota Batu. Sarjana thesis, Universitas Brawijaya.

U

Ulfianti, Atika (2020) Pengaruh Substitusi Tepung Biji Durian (Durio zibethinus Murr) Pada Uji Warna, Tekstur, Kadar Protein dan Daya Ikat Air Terhadap Nugget Kelinci. Sarjana thesis, Universitas Brawijaya.

This list was generated on Wed Oct 20 16:55:19 2021 WIB.