KARAKTERISTIK FISIKO KIMIA SOSIS AYAM DENGAN PENGGUNAAN KONSENTRAT PROTEIN BIJI LAMTORO GUNG (Leucaena leucocephala) SEBAGAI EMULSIFIER
<p><strong><em>ABSTRACT</em></strong><strong><em> </em></strong></p> <p><strong><em> </em></strong></p> <p><em>The sausage is a product of emulsion system, emulsion stability can be achieved w...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2015-12-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/465 |