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Found 1 from your keywords: author=Anggraini, Adelia Canti...
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KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DEN…
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Anggraini, Adelia Cantika 

This study aims to determine the physicochemical and sensory characteristics of squid viscera sauce with the addition of guar gum as a stabilizer. This study was conducted experimentally in the laboratory using a Randomized Block Design (RBD) method. This study used different guar gum concentrations treatment (0,10%, 0,15% and 0,20%) with data retrieval as many as three times repeat. The parame…

Edition
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ISBN/ISSN
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Collation
xv, 45 hlm.; ilus.; 29 cm
Series Title
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Call Number
T885662023