POTENSI TEPUNG MOCAF DAN TEPUNG UBI JALAR SEBAGAI FILLER PADA SOSIS ITIK
Duck is one of protein source that is still lack of utilization due to its high level of fat and its fishy odor. Blanching treatment of duck meat done at a certain time and temperature can reduce the fat content and fishy odor. In effort to increase its consumption, duck meat is made into sausage. M...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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