PENGARUH PENAMBAHAN LABU KUNING DENGAN PERSENTASE YANG BERBEDA TERHADAP KARATERISTIK ORGANOLEPTIK SOSIS AYAM | Zendy

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PENGARUH PENAMBAHAN LABU KUNING DENGAN PERSENTASE YANG BERBEDA TERHADAP KARATERISTIK ORGANOLEPTIK SOSIS AYAM

Author(s) -

Abd Majid Yusuf,

Emy Saelan,

Sri Lestari

Publication year - 2021

Publication title -

janhus jurnal ilmu peternakan journal of animal husbandry science

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2775-0469

pISSN - 2548-7914

DOI - 10.52434/janhus.v5i2.1355

Subject(s) - food science , physics , chemistry

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