Effect of Using Salt and Sodium Tripolyphosphate (STPP) on Meat Ball Quality

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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Tác giả chính:	Perpustakaan UGM, i-lib
Định dạng:	Bài viết
Được phát hành:	[Yogyakarta] : Universitas Gadjah Mada 1995
Những chủ đề:	Jurnal i-lib UGM

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