KOMPOSISI KIMIA, SIFAT FISIK DAN SIFAT SENSORIS SOSIS DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN KARAGINAN

The objective of this study was to investigate the effect of carrageenan (seaweed powder) at different levels on the chemical composition, physical properties and sensory properties of spent hen sausage. The materials used in the study were spent hen meat, tapioca starch, carrageenan, skim milk, ice...

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Detalhes bibliográficos
Principais autores: , TIA YUSDANIA WARDANI, , Ir. Jamhari, M.Agr.Sc
Formato: Tese
Publicado em: [Yogyakarta] : Universitas Gadjah Mada 2013
Assuntos:
ETD