Pengaruh Level Tekanan CO2 pada Proses Karbonisasi dan Lama Penyimpanan terhadap Kualitas dan Tingkat Kesukaan Konsumen pada Susu Pasteurisasi = The Effect of CO2 Pressure Level in Milk Carbonation Process
This research was aimed to reveal the effects of increasing CO, pressure level in carbonation process and storage duration as well as interaction of both on the change of pasteurized milk quality and consumer's preferences. The study involved such various stuffs as cow milk, sugar and CO,. A Co...
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[Yogyakarta] : Universitas Gadjah Mada
2003
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