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Physicochemical and organoleptic of beef sausages with teak leaf extract (Tectona grandis) addition as preservative and natural dye
(IFRJ, Faculty of Food Science & Technology, UPM, 2014)
Abstract The purpose of this study is to utilize teak leaves (Tectona grandis) as natural dye and preservative compunds in beef sausages. Teak leaf extract was obtained by ethanol extraction. Further identification indicated ...