Items where Author is "Nur, Aprisal"

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Nur, Aprisal (2022) KARAKTERISTIK FISIKO-KIMIA BAKSO DAGING SAPI YANG DIOLAH MENGGUNAKAN METODE PEMANASAN OHMIK. Thesis thesis, Universitas Hasanuddin.

Nur, Aprisal and M. Ali, Hikmah and Salengke, Salengke (2020) The physico-chemical Properties of Beef Meatballs processed by Addition of Different Salt Concentration Using the Ohmic Heating method. Hasanuddin J. Anim. Sci..

This list was generated on Tue May 7 07:59:59 2024 WITA.