KARAKTERISASI PROTEIN KASAR DAN LEMAK KASAR UNTUK MENENTUKAN KUALITAS TEPUNG CACING SUTRA (Tubifex sp.) DIBANDINGKAN TEPUNG IKAN BERDASARKAN LAMA PENYIMPANAN (CHARACTERIZATION OF CRUDE PROTEIN AND CRUDE FAT TO DETERMINE OF SILK WORMS (Tubifex sp.) MEAL Q
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- Unesa Journal of Chemistry