Google Documents : STUDY OF WATER CONTENT, DISSOLVING TIME, AND YIELD OF DUCK EGGSHELL FLOUR WITH DIFFERENT COOKING METHODS AND TIMES
| Title | STUDY OF WATER CONTENT, DISSOLVING TIME, AND YIELD OF DUCK EGGSHELL FLOUR WITH DIFFERENT COOKING METHODS AND TIMES |
|---|---|
| Abstract | |
| Authors | N Nurmala, RSS Santosa, A Setyaningrum |
| Journal Name | ANGON: Journal of Animal Science and Technology 3 (2), 192-200, 2021 |
| Publish Year | 2021 |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"STUDY OF WATER CONTENT, DISSOLVING TIME, AND YIELD OF DUCK EGGSHELL FLOUR WITH DIFFERENT COOKING METHODS AND TIMES" |
| Author | Dr R SINGGIH SUGENG SANTOSA |
| File | 5051051.pdf |