Physicochemical Evaluation of Tempeh-Fish Sausage
Evaluation on the physicochemical property of “tempe-dumbo” sausage made from meat of Clarias gariepinus and tempeh flour has been carried out. Randomized design with tree replications were used. Sausages were prepared from tempeh flour and fish meat in the proportion of: 1:0; 1:0,2; 1:0,3; 1:10,4 a...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| Col·lecció: | Jurnal Teknologi dan Industri Pangan |
| Matèries: | |
| Accés en línia: | https://journal.ipb.ac.id/jtip/article/view/690 |
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