PENGARUH CARA PENGEMASAN, JENIS BAHAN PENGEMAS, DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK SATE BANDENG (Chanos chanos)
Sate bandeng is a perishable product which has a short shelf life time (about 3 day). It is particularly couse by the contamination of the environment. Thus, packaging is need to reduce contamination and retain destruction to prolong the storage time. This research was aimed to determine the best....
保存先:
| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2012-12-01
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| シリーズ: | Jurnal Teknologi & Industri Hasil Pertanian |
| オンライン･アクセス: | https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/49 |
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