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

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 (Turnitin). Jurnal Biologi Tropis, 21 (2). pp. 519-525. ISSN 1411-9587; 2549-7863

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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: 12 Nov 2022 03:58
Last Modified: 12 Nov 2022 03:58
URI: http://eprints.unram.ac.id/id/eprint/32886

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