PENGARUH WAKTU SETELAH PENYEMBELIHAN ITIK TERHADAP KARAKTERISTIK BAKSO DENGAN FILLERTEPUNG RUMPUT LAUT (Eucheuma cottoni)
Duck is kind of poultry as protein source but limited utilization, because high of fat and strong duck flavor. To increase the consumption of duck meat and the use of local food, we need to substitute tapioca with seaweed flour to increase elasticity of meatballs. However, duck meat available in the...
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| Formato: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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