Meat Paste Quality from Different Starch Source

Meat Paste Quality from Different Starch Source

The aimed of this research was to determine meat paste quality from different starch source, toward the physical, chemical and organoleptic properties. The meat paste was evaluated for starch content, protein content, viscosity and organoleptic. The experiment design used was Complete Randomize Nest...

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Bibliographic Details
Main Authors: Fajar Firdaus, Agus Susilo, Masdiana Chendrakasih Padaga
Format: Article
Language:Indonesian
Published: University of Brawijaya 2017-02-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
Meat paste
source paste
quality
Online Access:http://jitek.ub.ac.id/index.php/jitek/article/view/218

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