Open AccessEffect of Using Salt and Sodium Tripolyphosphate (STPP) on Meat Ball Quality
Author(s) -
Roswita Sunarlim
Publication year - 2004
Publication title -
buletin fakultas peternakan universitas gadjah mada/buletin peternakan
Language(s) - English
Resource type - Journals
eISSN - 2407-876X
pISSN - 0126-4400
DOI - 10.21059/buletinpeternak.v0i-.5106
Subject(s) - food science , chemistry , sodium , ball (mathematics) , mathematics , organic chemistry , mathematical analysis
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