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Found 1 from your keywords: author=Salam, Syahdi

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PERUBAHAN KARAKTERISTIK FISIK DAN KIMIA PRODUK PEMPEK SELAMA PROSES PEMANASAN…

Tyndalization is a multilevel heating use hot steam with a temperature of 100⁰C in 20 minutes. In general, the tyndalization process can preserve food products by inactivating enzymes and killing heat-sensitive microorganisms. Tyndalization can kill vegetative cells as well as microbial spores without destroying the substances contained in processed foods and beverages. The purpose of this st…

Edition: -
ISBN/ISSN: -
Collation: xiv, 25 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1185422023

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