OPTIMASI WAKTU PEMASAKAN BANDENG PRESTO
ABSTRACT A study of the optimation of processing time to produce highly acceptable "bandeng presto" was conducted by cooking '5. 1 of milidish (Chanos chanos) at 121°C and charatecterization of H. I the physical and chemical properties 15psi. Increasing cooking time gave softer fishb...
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[Yogyakarta] : Universitas Gadjah Mada
1999
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