KARAKTERISTIK FISIK, KIMIA, SENSORIS, DAN KANDUNGAN β-KAROTEN BAKSO YANG TERBUAT DARI KOMBINASI DAGING SAPI DAN DAGING AYAM PETELUR AFKIR DENGAN PENAMBAHAN DAUN KATUK (Souropus androgynus)
The experiment was conducted to find out the effect of katuk leaves supplementation on physical, chemical, sensorial characteristics, and β-carotene content of beef and culled layers combination meatball. The experiment materials consisted of beef, culled layers, katuk leaves and seasoning. The exp...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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