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…

Teknologi Pengolahan dan Pemanfaatan Produk Ekstraktif Rempah

Edition

-

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

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…