Analisis Formalin Secara Kualitatif pada Bakso dan Mie Basah di Kecamatan Sukarame, Wayhalim, dan Sukabumi
Meatballs and wet noodles are foods that are favored by the community. The high water content causes these two types of food to be vulnerable and easily damaged in storage. The addition of chemicals such as preservatives in the manufacture of food products is carried out by producers so that the pro...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tadulako University
2020-12-01
|
| Series: | Kovalen: Jurnal Riset Kimia |
| Online Access: | https://bestjournal.untad.ac.id/index.php/kovalen/article/view/15333 |