KARAKTERISTIK FISIKO-KIMIA, MIKROBIOLOGIS, DAN SENSORIS DENDENG GILING DAGING KERBAU DAN SAPI DENGAN PENGERINGAN SINAR MATAHARI DAN OVEN
This research was aimed to determine and to compare the physical - chemical , microbiological and sensory characteristics of beef and buffalo jerky dried by sun drying and oven drying methods. This research used two treatment of dried beef and buffalo meat jerky (sun drying and oven drying methods)....
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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