EFFEKTIVITAS ANTIBAKTERI EKSTRAK KUNYIT (Curcuma longa linn) TERHADAP Staphylococcus aureus DALAM DAGING SAPI

Kristiani, Chichilia (2005) EFFEKTIVITAS ANTIBAKTERI EKSTRAK KUNYIT (Curcuma longa linn) TERHADAP Staphylococcus aureus DALAM DAGING SAPI. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Daging sapi tergolong sebagai bahan pangan yang mudah rusak (pershable food) karena dapat menjadi media yang baik bagi pertumbuhann mikroorganisme, diantaranya adalah bakteri kelompok pathogen.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Food Quality
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Ratnasasi Wijayanti
Date Deposited: 18 Dec 2015 01:50
Last Modified: 18 Dec 2015 01:50
URI: http://repository.unika.ac.id/id/eprint/6966

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