Open AccessTotal Bakteri, Angka TBA, Dan Sifat Sensoris Bumbu Dasar Putih Pasta Berdasarkan Lama Simpan
Author(s) -
Dewa Febrian Riyandi,
Yunan Kholifatuddin Sya’di,
Nurhidajah Nurhidajah
Publication year - 2022
Publication title -
jurnal pangan dan gizi
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2656-0291
pISSN - 2086-6429
DOI - 10.26714/jpg.12.1.2022.41-49
Subject(s) - seasoning , food science , aroma , ingredient , shelf life , chemistry , blanching , pasteurization , raw material , organic chemistry
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