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Found 1 from your keywords: author=Gumay, M. Resyah Arya
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PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIA PADA TEMPOYAK SELAMA PENGOLAHAN MENJAD…
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Gumay, M. Resyah Arya

This research aims to determine the effect of cooking time on the microbiological and chemical properties of tempoyak sauce. This study used a non-factorial completely randomized design (CRD) with five treatments and each treatment was repeated three times. The treatment factor in this study was the cooking time of the tempoyak sauce (cooking for 0, 2, 4, 6, and 8 minutes). Parameters observed …

Edition
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ISBN/ISSN
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Collation
xv, 42 hlm.; ilus.; 29 cm
Series Title
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Call Number
T793242022