PENGARUH WAKTU SETELAH PENYEMBELIHAN ITIK TERHADAP KARAKTERISTIK SOSIS DENGAN BINDER TEPUNG KACANG TOLO (Vigna unguiculata L.Walp)
Duck is one protein sourced flow that the process is still limited because of its highly fat contained and its smell. One of alternatives of the duck meat process is sausage production with fresh meat as the main ingredient. The meats distributed at markets are commonly low in quality because they h...
| المؤلفون الرئيسيون: | , |
|---|---|
| التنسيق: | أطروحة |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2014
|
| الموضوعات: |