KINETIKA PENGERINGAN LAPIS TIPIS PEMPEK LELE DUMBO (Clarias gariepinus)
Pempek is a traditional food from Palembang made from a mixture of minced fish meat and tapioca then it is boiled. Moisture content of pempek is about 50-60 % of wet basis, it cause pempek can not survive long if it is kept in room temperature. Drying is a process that can reduce the water levelsof...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Online Access: | https://repository.ugm.ac.id/129943/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70352 |
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| Institution: | Universitas Gadjah Mada |