PENGARUH PROPORSI TEPUNG PENYALUT BERBASIS MOCAF-MAIZENA DAN LAMA PENGGORENGA…
The purpose of this research is to determine the effect of the proportion of flour coating and the length of frying time on the physical and chemical characteristics of fried foods. This research u…
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- ISBN/ISSN
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- Collation
- xiv, 64 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T1449332024
ANALISIS HYGIENE SANITASI DAN KEBERADAAN BAKTERI ESCHERICHIA COLI (E.coli) PA…
Fried food has the potential for the presence of e.coli bacteria due to the lack of application of the principles of food sanitation hygiene. The purpose of the study was to analyze the hygiene of …
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- ISBN/ISSN
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- Collation
- xv, 106 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T780492022
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