Pengawetan Dengan Asam SitratEkstrak Daun Jeruk Purut (Citrus Hystrix D. C)Un…

ABSTRACT Chicken meat is one of perishable foods because of its high protein and water content. There-fore, the addition of food preserving ingredient to extend the preservation time become fre¬quent. In this context, the use of natural ingredient is more advised, one of which is the leaves of citrus hystric or jeruk purut (indonesien). The study was aimed to understand the effect of the a…

Pemanfaatan Chitosan Sebagai Pengganti Formalin Terhadap Masa Simpan Dan Sifa…

Wet noodle is a food product with high water level which can reach 52 %. Eventhough, formaline is a harmful chemical which is prohibited for food, nonetheless it is often used for preserving ingredient in wet noodle production. Chitosan is a by-product of shrimp and crab processing which can be utilized as a substitution of formaline. The study was aimed to understand whether the preserving tim…

Teknologi Pengawetan pangan

Edition

3rd ed.

ISBN/ISSN

-

Collation

614 p.; 23 cm.; bibl.; ilus.

Series Title

-

Call Number

WA 710 DES 1988

Safety and Nutritional Adequacy of Irradiation Food

Edition

-

ISBN/ISSN

-

Collation

161 p.; 24 cm; bibl; illus

Series Title

-

Call Number

WA 710 WOR 1994

Berbagai Resep Makanan Jajanan Menggunakan Bahan Dasar BMC-7:3

Edition

-

ISBN/ISSN

-

Collation

14 p.; bibl

Series Title

-

Call Number

WA 710 SOE 2007

Borax in Distributed in Municipality (Kandungan Boraks pad…

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

Cermin Dunia Kedokteran,(103)1995:27-29