Pengarlth penggantian daging sapi dengan dagingkerbau, ayam dan kelinci pada komposisi dan kualitas fisik baso
The experiment was done to study the effect of beef substitution with buffalo, chicken and rabbit meat on chemical and physical property of haso. The Longissimus dorsi muscle of beef and buffalo, rabbit and chicken meat, egg and seasoning were used in this study. The principles of baso making was su...
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[Yogyakarta] : Universitas Gadjah Mada
1992
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