KARAKTERISTIK MIKROBIOLOGI, KIMIA, DAN SENSORIS, SOSIS AYAM DENGAN PENAMBAHAN KHITOSAN DAN ANGKAK YANG DISIMPAN PADA REFRIGERATOR
This research was conducted to study the effect of chitosan and anka rice addition as antibacterial agent on microbiology, chemical, and sensory characteristics of chicken sausage up to 21d of storage in the refrigerator. The ratio of addition anka rice 0:0,5:1:1,5:2% (w/w) and chitosan 0:0,5:1:1,5:...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/128217/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68553 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |