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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| Formato: | Tese |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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