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Found 1 from your keywords: author=Septrina, Lita 
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KARAKTERISASI PRODUK KORNET IKAN LELE (Clarias sp.) DENGAN VARIAN PENAMBAHAN …
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Septrina, Lita 

This study aimed to determine the effect of adding different salt concentrations through the curing process on the protein profile, water activity, color and texture of catfish corned beef with red beet. The salt concentration were 0.75%; 1.5%; 2%. This study has used a Randomized Block Design (RBD) with 3 (three) levels of treatments, 2 (two) replicates and 1 (one) commercial corned beef sampl…

Edition
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ISBN/ISSN
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Collation
xv, 28 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1241242023