PENGARUH METODE PENGERINGAN DAN KONSENTRASI BUMBU SERTA LAMA PERENDAMAN DALAM LARUTAN BUMBU TERHADAP KUALITAS DENDENG BABI
The objective of this study was to determine the effect of drying methods, spice concentrations and soaking times on the pH and chemical quality and sensory value of swine dried-meat. Slices of meat were soaked in spice solutions at the concentration of 40, 20, 13.3 and 10 % for 1, 3, 5, and 7 hours...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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