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Publikováno v:
Jurnal Biologi Tropis. 20:539-545
The egg-laying chicken has a coarse texture with large fiber bonds, so it is classified as tough meat. The level of toughness of the meat can be improved by applying the compression technology using enzyme extracts such as papaya extract. The purpose
Autor:
In.S. Miwada, Bulkaini Bulkaini, Twenfosel Ocsierly Dami Dato, Bq. Rani D Wulandani, Liana Dewi
Publikováno v:
Jurnal Biologi Tropis. 20:485-491
Cheese is a processed product with a basic ingredient in the form of milk which is produced by separating solid substances in milk through a coagulation process. Soft cheese is cheese with a moisture content of 45-80%. Research aims to know the benef