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Found 1 from your keywords: author=Andriko, Anja

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PENGARUH WAKTU PEMASAKAN TERHADAP KARAKTERISTIK PETIS UDANG KARAGENAN

This research aims to analyze the effect of petis with the addition of carrageenan based on the effect of differences in cooking time and treatment. This study was conducted using a randomized block design (RBD) with 2 treatment factors is cararageenan (K) which consisted of 3 treatment levels in the addition of 0.5%, 1% and 1.5% carrageenan and cooking time (T) with 2 treatment level is 45 min…

Edition: -
ISBN/ISSN: -
Collation: xv, 34 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1250122023

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