PENGARUH BEBERAPA BAHAN PRESERVASI DENDENG DAGING SAPI TERHADAP KADAR AIR, KADAR PROTEIN, KADAR LEMAK DAN DAYA SIMPAN.
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$r,*in.sL &nt.Bi.^[ionqir.rls
FdalunbjhbDFlo]qi'n
b @r). B hqlnrEi dfq hrro
&rsu rre -L'!\).Aftr[kde[h]
!nn,6snDqa
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j!Fn! *Fn !rr1j ile
&r
r{$6u' epd noisrtro L !kyi6 DeersisE do 4$,Grg iuodF{
Drt$dki
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