Open AccessPENETAPAN KADAR PROTEIN PADA SUSU KENTAL MANIS DAN SUSU UHT (ULTRA HIGH TEMPERATURE) MENGGUNAKAN METODE KJELDAHL
Author(s) -
Yosy Cinthya Eriwaty Silalahi,
Supartiningsih Supartiningsih,
Cut Masyithah Thaib
Publication year - 2021
Publication title -
jurnal farmanesia
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2528-2484
DOI - 10.51544/jf.v8i1.2788
Subject(s) - kjeldahl method , chemistry , food science , sugar , national standard , sucrose , nitrogen , organic chemistry