Open AccessPengaruh sumber dan konsentrasi garam (Na Cl) pada proses pengasaman (pickling) terhadap mutu kulit domba untuk sarung tangan
Author(s) -
Emiliana Kasmudjiastuti
Publication year - 2009
Publication title -
majalah kulit karet dan plastik
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2460-4461
pISSN - 1829-6971
DOI - 10.20543/mkkp.v25i1.228
Subject(s) - pickling , chemistry , food science , pulp and paper industry , materials science , metallurgy , engineering
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