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Now showing items 11-17 of 17
Carotenoid Content, Physicochemical, and Sensory Qualities of Deep-Fried Carrot Chips As Affected by Dehydration/Rehydration, Antioxidant, and Fermentation
(IPB (Bogor Agricultural University), 2001)
Carrot slices were subjected to one of the following experiments prior to deep-frying: (A) dehydration/ rehydration, (B) soaking in different antioxidants, and (C) fermentation with/without blanching. There were no significant ...
Indeks Massa Tubuh dan Gaya Hidup Kaitannya dengan Skor Kesehatan dan Kemampuan Kognitif Usia Lanjut di Kota Depok
(IPB (Bogor Agricultural University), 2007)
Changes in Carotenoid, Physicochemical and Sensory Values of Deep-Fried Carrot Chips During Storage
(IPB (Bogor Agricultural University), 2003)
Sensory Acceptability of a Deep-Fried Carrot Chip Product as Evaluated by American and Southeast Asian Consumer Panels
(IPB (Bogor Agricultural University), 2001)
Prospek Pasar & Kiat Pemasaran Produk Pangan Organik
(IPB (Bogor Agricultural University), 2006)
PRP Food Safety System
(IPB (Bogor Agricultural University), 2009)
Bahaya dan resiko cemaran kimia pada pangan segar asal tumbuhan
(IPB (Bogor Agricultural University), 2009)
Fakta-fakta di atas kiranya cukup untuk meyakinkan kita akan pentingnya pengawasan dan monitoring akan kandangan residu kimia terutama pestisida pada produk segar asal tumbuhan. Adalah kewajiban semua pelaku usaha untuk ...