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Found 1 from your keywords: author=Hastiliya, Hastiliya

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PENGARUH KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SELA…

This study aims to analyze the best salt concentration level and length of fermentation time in the catfish pede fermentation process based on chemical and microbiological characteristics. This research was carried out experimentally in a laboratory using a Randomized Block Factorial Design (RAKF) with 2 treatment factors varying the salt concentration (A) used at 20%; 30% and 40% and fermentat…

Edition: -
ISBN/ISSN: -
Collation: xiii, 83 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1506792024

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