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Found 1 from your keywords: author="Anindia, Chessy"
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PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP MUTU BUMBU KALDU BURGO INSTAN IK…
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Anindia, Chessy

This research aimed to determine the best temperature and drying time when making instant burgo broth. This research used Factorial Randomized Block Design with 2 factorial. The firts factor was drying temperature consist of 3 levels (60℃, 80℃, and 100℃) and the second factor is drying time consisting of 3 levels (6 jam, 9 jam, and 12 jam) for testing yield, water content, ash content, pr…

Edition
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ISBN/ISSN
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Collation
xvi, 69 hlm. : ilus. ; 29 cm
Series Title
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Call Number
T392042020