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PENGARUH pH, NaCl DAN PEMANASAN TERHADAP STABILITAS ANTIBAKTERI BUNGA KECOMBRANG DAN APLIKASINYA PADA DAGING SAPI GILING [Effects of pH, Nacl and Teating on the Antibacterial Stab... by Rifda Naufalin1), Betty Sri Laksmi Jenie2), Feri Kusnandar3), Mirnawati Sudarwanto4), Herastuti Sri Rukmini5)
Published 2006-12-01
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