SIFAT FISIK DAN ORGANOLEPTIK BAKSO YANG DIBUAT DARI DAGING SAPI DENGAN LAMA PELAYUAN BERBEDA
The study aims to determine physical and organoleptic properties of meatballs made of beef with old withering different. The research was conducted by the using a completely randomized design (CRD) comprised of 5 treatments and 5 replicates ie: P0 = Without treatment (control), P1 = Withering beef...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
UPT Publikasi dan Pengelolaan Jurnal Universitas Islam Kalimantan Muhammad Arsyad Al Banjari
2015-11-01
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| Series: | Al-Ulum |
| Online Access: | https://ojs.uniska-bjm.ac.id/index.php/JST/article/view/343 |