Analisis pengaruh penambahan rempah dan waktu simpan terhadap pH, kekentalan, serta kualitas organoleptik susu pasteurisasi
The purpose this study was on determine the effect an interaction between herbs additional and storage time on pH, viscosity, and organoleptic quality pasteurized milk. The primary raw materials in this study were cow fresh milk and herbs (ginger, cinnamon, turmeric). The low-temperature long time...
Sábháilte in:
| Príomhchruthaitheoirí: | , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Universitas Trunojoyo Madura
2022-12-01
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| Sraith: | Agrointek |
| Ábhair: | |
| Rochtain ar líne: | https://journal.trunojoyo.ac.id/agrointek/article/view/12968 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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