Effect of Using Salt and Sodium Tripolyphosphate (STPP) on Meat Ball Quality
ABSTRACT: Aug eNpernuent was conducted at post harvest laboratory Bahtnak, Bogor, to study the effect using salt (NaCI) and sodium tripolyphospliate (STPP) on meat ball quality. The characteristics measured including water holding capacity, cooking loss, hardness, elasticity and panel test The stati...
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[Yogyakarta] : Universitas Gadjah Mada
1995
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