Pengaruh Penambahan CaCl2 dengan Konsentrasi Berbeda pada Bakso Sapi yang Ditambah Karagenan Terhadap Kekenyalan dan Mutu Organoleptik (The Effect of Additional CaCl2 at Different Concentration in Meatballs Added by Carragenan on Hardness and Organoleptic Characteristic).

Rifa'i, Mahmud (2008) Pengaruh Penambahan CaCl2 dengan Konsentrasi Berbeda pada Bakso Sapi yang Ditambah Karagenan Terhadap Kekenyalan dan Mutu Organoleptik (The Effect of Additional CaCl2 at Different Concentration in Meatballs Added by Carragenan on Hardness and Organoleptic Characteristic). Undergraduate thesis, Fakultas Peternakan Universitas Diponegoro.

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Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:5465
Deposited By:Mr. Produksi THT Admin
Deposited On:25 Jan 2010 16:47
Last Modified:25 Jan 2010 16:47

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