PENAMBAHAN BAYAM HIJAU DAN KACANG TOLO PADA PEMBUATAN BAKSO IKAN LELE TERHADAP MUTU ORGANOLEPTIK, KANDUNGAN ZAT BESI DAN PROTEIN

Rizky, Amelia (2024) PENAMBAHAN BAYAM HIJAU DAN KACANG TOLO PADA PEMBUATAN BAKSO IKAN LELE TERHADAP MUTU ORGANOLEPTIK, KANDUNGAN ZAT BESI DAN PROTEIN. Other thesis, Universitas Mohammad Husni Thamrin.

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Item Type: Thesis (Other)
Contributors:
Contribution
Name
Email
Thesis advisor
Dahlia, Nurdini
UNSPECIFIED
Thesis advisor
Armita, Athennia
UNSPECIFIED
Uncontrolled Keywords: Bakso, ikan lele, bayam hijau, kacang tolo, sifat organoleptik
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Kesehatan > S1 Gizi
Depositing User: Rizkya Amelia
Date Deposited: 20 Nov 2024 03:49
Last Modified: 20 Nov 2024 03:49
URI: http://eresources.thamrin.ac.id/id/eprint/2290

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