PENGARUH WAKTU PEMASAKAN PADA PANCI BERTEKANAN TERHADAP KELUNAKAN TULANG IKAN BANDENG

PENGARUH WAKTU PEMASAKAN PADA PANCI BERTEKANAN TERHADAP KELUNAKAN TULANG IKAN BANDENG

This research was done intent to look for effect of cooking time in the pressure cooker to bone softness. Reason title elect on observational it was caused haven't available bone softness quality uniformity soft spine milkfish that circulated at society. This research was done on time variation...

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Bibliographic Details
Main Authors: , Sri Murtono, S.Pd, , Dr-Ing. Ir. Sihana
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2011
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/88285/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50562
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Institution: Universitas Gadjah Mada

Internet

https://repository.ugm.ac.id/88285/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50562

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