Browsing UT - Nutrition Science and Feed Technology by Author "Karyadi, Wawan"
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Sifat Fisik dan Organoleptik Sosis Asap dengan Bahan Baku Campuran Daging dan Lidah Sapi Selama Penyimpanan Dingin (4-8ºC)
Karyadi, Wawan (2005)Beef is a perishable animal product, there for it need further processing to increase it’s shelf life; such as sausage processing. The benefits of smoking in sausage production are as bactericidal agent, antioxidant agent, ...