Google Documents : EFFECTS OF ADDITION TO WHITE OYSTER MUSHROOM FLOUR (Pleurotus ostreateus) AGAINST THE WATER CONTENT AND THE PERCENTAGE OF REJECTED LAYING DUCK SAUSAGE MEAT PRODUCTS

TitleEFFECTS OF ADDITION TO WHITE OYSTER MUSHROOM FLOUR (Pleurotus ostreateus) AGAINST THE WATER CONTENT AND THE PERCENTAGE OF REJECTED LAYING DUCK SAUSAGE MEAT PRODUCTS
Abstract
AuthorsO Prasetiyo, AHD Rahardjo, R Rosidi
Journal NameANGON: Journal of Animal Science and Technology 2 (1), 53-61, 2020
Publish Year2020
Citation(not set)
Urlhttps://scholar.google.com/scholar?q=+intitle:"EFFECTS OF ADDITION TO WHITE OYSTER MUSHROOM FLOUR (Pleurotus ostreateus) AGAINST THE WATER CONTENT AND THE PERCENTAGE OF REJECTED LAYING DUCK SAUSAGE MEAT PRODUCTS"
AuthorDr AGUSTINUS HANTORO DJOKO RAHARD, M.P
File4361350.pdf