Effect of Using Salt and Sodium Tripolyphosphate (STPP) on Meat Ball Quality

https://doi.org/10.21059/buletinpeternak.v0i-.5106

R. Sunarlim(1*)

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Abstract


Abstrak dalam bentuk hard copy




DOI: https://doi.org/10.21059/buletinpeternak.v0i-.5106

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