PENGARUH PENAMBAHAN CENGKEH (Syzigium aromaticum) TERHADAP SIFAT FISIK, SENSORIS DAN DAYA SIMPAN BAKSO DAGING SAPI
This research aimed to determine the effect of addition of cloves on physical characteristics, sensory and durability beef meatballs. The materials used beef meatball that added clovess powder. The treatments divided into four addition of cloves powder with level 0, 0.2, 0.4 and 0.6% from the amount...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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