PENGARUH LEVEL SODIUM TRIPOLIFOSFAT DAN LAMA PENGUKUSAN TERHADAP KUALITAS FISIK, SENSORIS DAN ANGKA PEROKSIDA LIDAH SAPI MATANG
The aims of this research was to find the influence of Sodium Tripolyphosphat addition and steam time know on physical quality, sensory and peroxide value of cooked beef tongue.The treatments of the experiment were STPP addition (0
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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