01007     2200313   4500001002100000005001500021035002000036007000300056008004100059040002200100100002800122245005100150300003000201504003400231020001800265082001400283084001600297264005400313336002100367337002300388338003800411500006900449650002300518850001200541852002000553856007600573990002200649990002200671INLIS00000000086558420211026083353  a0010-1021000504ta211026s2009    yoia   g        1   ind d  aYOPDYOGbinderda0 aSoeparnod1945epenulis10aIlmu dan teknologi daging /cpenulis, Soeparno  a1 berkas komputer (33 MB)  aBibliografi : halaman 313-318  a979-420-230-404223a664.9  a664.9 SOE i31aYogyakarta :bGadjah Mada University Press,c2009  2rdacontentateks  2rdamediaakomputer  2rdacarrieraSumber sambung jaring  auntuk mengakses buku ini silakan unduh aplikasi http://iJogja.id 4aDaging, pengolahan  aYOPDYOG8 aaplikasi iJogja40nPerpustakaan digital iJogjauhttp://ijogja.id /publications/books/17158  a003841-EPD/B.2016  a003842-EPD/B.2016