Karakteristik Protein Dan AsamAmino Daging Sapi Bali DanWagyu Pada Penyimpanan

Suhu Dingin 4°Cby I Wayan Suardana

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B.19_PROTEIN_DAGING_WAGYU.PDF (304.03K)

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Karakteristik Protein Dan Asam Amino Daging Sapi Bali DanWagyu Pada Penyimpanan Suhu Dingin 4°CORIGINALITY REPORT

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ejournal.undip.ac.idInternet Source

pps.unud.ac.idInternet Source

digilib.its.ac.idInternet Source

etheses.uin-malang.ac.idInternet Source

www.jvetunud.comInternet Source

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intl.plantphysiol.orgInternet Source

ejournal-s1.undip.ac.idInternet Source

usupress.usu.ac.idInternet Source

mgmpagrominapacitan.wordpress.comInternet Source

aguskrisnoblog.wordpress.comInternet Source

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authenticus.up.ptInternet Source

Vate, Naveen Kumar, Soottawat Benjakul,and Tri Winarni Agustini. "Application ofmelanin-free ink as a new antioxidative gelenhancer in sardine surimi gel : Use ofmelanin-free ink in surimi gel", Journal of theScience of Food and Agriculture, 2014.Publicat ion

www.scribd.comInternet Source

Kagiso, G Shadung, S Mphosi Maboko, andW Mashela Phatu. "Influence of dryingmethod and location on amino acids and

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mineral elements of Sternocera orissaBuguet 1836 (Coleoptera: Buprestidae) inSouth Africa", African Journal of AgriculturalResearch, 2012.Publicat ion