KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DEN…
This study aims to determine the physicochemical and sensory characteristics of squid viscera sauce with the addition of guar gum as a stabilizer. This study was conducted experimentally in the lab…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 45 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T885662023
Teknologi Pengolahan dan Pemanfaatan Produk Ekstraktif Rempah
- Edition
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- ISBN/ISSN
- 978-979-493-485-2
- Collation
- xiii, 196 hlm.; 23 cm
- Series Title
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- Call Number
- 664.5 Yas t
- Edition
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- ISBN/ISSN
- 978-979-493-485-2
- Collation
- xiii, 196 hlm.; 23 cm
- Series Title
- -
- Call Number
- 664.5 Yas t
PENGARUH PENGERINGAN BUMBU DAN GULA AREN PADA PEMBUATAN CUKO PEMPEK SERBUK
This study amied to determine the effect of dryring seasoning and palm sugar on cuko pempek powder processing. This research was conducted at the Agricultural Product Processing Laboratory, Agricul…
- Edition
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- ISBN/ISSN
- -
- Collation
- xv, 64 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T582312021
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