Efektivitas Penambahan Bahan Pengenyal yang Berbeda Terhadap Nilai Organoleptik dan pH Bakso Daging Ayam Broiler | Zendy

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Efektivitas Penambahan Bahan Pengenyal yang Berbeda Terhadap Nilai Organoleptik dan pH Bakso Daging Ayam Broiler

Author(s) -

Akbar Akbar,

Intan Dwi Novieta,

Fitriani Fitriani

Publication year - 2019

Publication title -

jurnal ilmu dan industri peternakan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2716-2222

pISSN - 2355-0732

DOI - 10.24252/jiip.v5i2.11885

Subject(s) - food science , broiler , biology

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