PENGARUH PENGGUNAAN MINYAK GORENG BERULANG TERHADAP PENYERAPAN MINYAK, BILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS PADA AYAM GORENG | Zendy

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PENGARUH PENGGUNAAN MINYAK GORENG BERULANG TERHADAP PENYERAPAN MINYAK, BILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS PADA AYAM GORENG

Author(s) -

Bambang Dwiloka,

Bhakti Etza Setiani,

D. Karuniasih

Publication year - 2021

Publication title -

science technology and management journal

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2807-7865

pISSN - 2746-0207

DOI - 10.53416/stmj.v1i1.7

Subject(s) - mathematics , food science , chemistry

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