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Found 1 from your keywords: author=Rizky, Tri Sarah
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PENGARUH SUBSTITUSI IKAN LELE DUMBO (Clarias gariepinus) TERHADAP KARAKTERIST…
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Rizky, Tri Sarah

The purpose of this study was to determine the sensory characteristics, texture (crispy) and nutritional value of pop chicken fish made by substitution of chicken meat and catfish meat. This research method used a randomized block design (RAK) with one treatment factor addition of African catfish meat substitution consisting of 4 levels of treatment and repeated 3 times. The treatments used wer…

Edition
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ISBN/ISSN
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Collation
xv, 32 hlm. : ilus. ; 29 cm
Series Title
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Call Number
T579552021