Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

Sari, D.W. and Bulkaini, Bulkaini and Kisworo, Djoko (2021) Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution. Jurnal Biologi Tropis, 21 (2). pp. 519-525. ISSN 1411-9587; 2549-7863

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21-Sosis daging kelinci _13% Jurnal Biologi tropis_CA.pdf

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Official URL: https://jurnalfkip.unram.ac.id/index.php/JBT/artic...
Item Type: Article
Subjects: S Agriculture > SF Animal culture
Divisions: Fakultas Peternakan
Depositing User: Dr. Ir. H. Bulkaini M.P
Date Deposited: 30 Oct 2022 23:13
Last Modified: 30 Oct 2022 23:13
URI: http://eprints.unram.ac.id/id/eprint/32108

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