Analisis Sensori Produk Stik Sukun (Artocarpus altilis) dengan Perlakuan Pendahuluan Blanching dan Perendaman dalam Larutan Kalsium Klorida | Zendy

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Analisis Sensori Produk Stik Sukun (Artocarpus altilis) dengan Perlakuan Pendahuluan Blanching dan Perendaman dalam Larutan Kalsium Klorida

Author(s) -

Siti Rahayu Rachmawati

Publication year - 2016

Publication title -

jurnal kesehatan

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2548-5695

pISSN - 2086-7751

DOI - 10.26630/jk.v7i3.220

Subject(s) - physics , food science , chemistry

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