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oaioai:repository.unhas.ac.id:123456789/19642

peer reviewer

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Publication date
2016
Publisher
-

Abstract

-Peer Reviewer\ud Karakteristik kualitas daging sapi Bali (M. Longissimus dorsi) pasca penambahan asap cair pada konsentrasi dan waktu marinasi yang berbeda

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Hasanuddin University Repository

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Last time updated on 25/02/2017

This paper was published in Hasanuddin University Repository.

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