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    1 views1 page

    Cover Fix

    Uploaded by

    Fazrina Khasanah

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    of 1

    TINGKAT KESUKAAN DAN KARAKTERISTIK PROTEIN SOSIS

    TERHADAP PENGARUH SUBSITUSI JAMUR


    SAWIT DENGAN DAGING AYAM BROILER
    PADA PEMBUATAN SOSIS

    KARYA TULIS ILMIAH

    OLEH :
    FAZRINA KHASANAH
    NIM. PO 7131312422

    KEMENTERIAN KESEHATAN REPUBLIK INDONESIA


    POLITEKNIK KESEHATAN KEMENKES RIAU
    JURUSAN GIZI
    PEKANBARU
    2015

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