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Found 1 from your keywords: author="Desviana, Devi"

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KARAKTERISTIK CUKO PEMPEK SELAMA PENYIMPANAN DENGAN PERBEDAAN BAHAN PENGASAM

This study aims to determine the effect of acidifying ingredients on the characteristics of cuko pempek during storage, this study uses a Randomised Complete Factorial Design (RCFD) with two treatment factors and repeated three times and uses quantitative descriptive methods in the TPC test. Factor A was the type of acidifier (tamarind, kandis acid, and key orange). Factor B is the length of st…

Edition: -
ISBN/ISSN: -
Collation: ix, 128 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1431332024

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