Sifat-sifat Fisik Sosis Berbahan Baku Surimi-like Daging Kambing dengan Menggunakan Susu Kedelai Sebagai Binder
The purpose of this study was to evaluated physical properties of sausage made from meat goat surimi-like as affected by using soya milk as binder. The study was designed as block randomized design at four treatments and three replications included on the block, those were 0% ,2%, 4% and 6% soya...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Jambi
2014-11-01
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| Series: | Jurnal Ilmiah Ilmu-Ilmu Peternakan |
| Online Access: | https://www.online-journal.unja.ac.id/jiip/article/view/2307 |