Efektivitas Waktu Pendinginan dan Pembekuan terhadap Suhu Pusat dan Mutu Mikrobiologi Produk Shrimp Roll di PT XYZ

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/154566

Title:	Efektivitas Waktu Pendinginan dan Pembekuan terhadap Suhu Pusat dan Mutu Mikrobiologi Produk Shrimp Roll di PT XYZ
Other Titles:	Effectiveness of Cooling and Freezing Duration on Core Temperature and Microbiological Quality of Shrimp Roll at PT XYZ
Authors:	Fatimah, Ai Imas Faidoh HASAN, IZA FAUZIAH
Issue Date:	2024
Publisher:	IPB University
Abstract:	Produk pangan olahan beku merupakan pangan olahan yang dihasilkan dari proses pembekuan dan suhu produk dipertahankan kurang dari -18 Frozen processed food is food that is produced through the freezing process and the product temperature is maintained below -18
URI:	http://repository.ipb.ac.id/handle/123456789/154566
Appears in Collections:	UT - Supervisor of Food Quality Assurance

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File	Description	Size	Format
cover_J0305201104_d9aeed1aa92d4010b2779131ee56da9b.pdf	Cover	3.9 MB	Adobe PDF	View/Open
fulltext_J0305201104_621cf79b925d404d88894c455156446d.pdf Restricted Access	Fulltext	8.35 MB	Adobe PDF	View/Open
lampiran_J0305201104_2d619aa7cc0a46ae9ecde338f41447a8.pdf Restricted Access	Lampiran	3.75 MB	Adobe PDF	View/Open

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