KAJIAN PALATABILITAS BAKSO BERBAHAN DAGING SAPI SEGAR DAN DAGING SAPI BEKU IMPOR DENGAN LEVEL PENGGUNAAN SODIUM TRIPOLIFOSFAT YANG BERBEDA | Zendy

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KAJIAN PALATABILITAS BAKSO BERBAHAN DAGING SAPI SEGAR DAN DAGING SAPI BEKU IMPOR DENGAN LEVEL PENGGUNAAN SODIUM TRIPOLIFOSFAT YANG BERBEDA

Author(s) -

Etty Nuri Hendrarti,

Gatot Adiwinarto

Publication year - 2018

Publication title -

journal of livestock science and production

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2598-2915

pISSN - 2598-2907

DOI - 10.31002/jalspro.v2i1.685

Subject(s) - food science , physics , chemistry

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