| dc.contributor.author | Sitindaon, Jivento | |
| dc.date.accessioned | 2011-07-26T08:00:19Z | |
| dc.date.available | 2011-07-26T08:00:19Z | |
| dc.date.issued | 2007 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/49085 | |
| dc.description.abstract | Buffalo meat is the raw material for frankfurters sausage processing. Sodium triplolyphosphate is used as emulsifier, but it has many disadvantages for human health. Meanwhile, chitosan as a natural material can increase water binding capacity in emulsion product. So, it can be hoped to supplement sodium trypholiphosphate as emulsifier in frankfurter sausage processing. | en |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.title | Sifat fisik dan organoleptik sosis frankfurters daging kerbau (Bubalus bubalis) dengan penambahan khitosan sebagai pengganti sodium tripolyphosphate (STPP) | en |
