EVALUASI FISIKOKIMIA SOSIS TEMPE-DUMBO [Physicochemical Evaluation of Tempeh-Fish Sausage]
Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used. Sausages were prepared from tempeh flour and fish meat in the proportion of: 1:0; 1:0,2; 1:0,3; 1:10,4 a...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2003-08-01
|
| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/690 |