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Found 1 from your keywords: author="Pratiwi, Chindya Lucky...

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KARAKTERISTIK SAUS JEROAN CUMI-CUMI (Loligo sp) DENGAN PENAMBAHAN KARAGENAN S…

This study aims to determine the characteristics of squid (Loligo sp) viscera sauce with the addition of carrageenan as a stabilizer. This study used a randomized block design for parametric statistical data analysis and Kruskal-wallis method for non-parametric statistical data analysis. In this experiment, there were 4 treatments with 3 replications. The parameters used consisted of chemical p…

Edition: -
ISBN/ISSN: -
Collation: xv, 74 hlm. : ilus. ; 29 cm
Series Title: -
Call Number: T392022020

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