THE EFFECT OF FLOW SUGAR IN DIFFERENT LEVELS ON THE QUALITY OF CHEMISTRY CHEMICAL

Autor: Syuhada, Wahyuni, Hafid, Harapin, Amiluddin, Amiluddin

Publikováno v: Indonesian Journal Of Animal Agricultural Science (IJAAS); Vol 2, No 2 (2020): Indonesian Journal Of Animal Agricultural Science (IJAAS)

This study aimed to discover the effect of the addition of different levels of palm sugar on the chemical quality of jerked beef. The jerked beef was made of Bali beef that was given salt, seasoning, and palm sugar in different concentration 10%, 20%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30e74880b2679496487cafbefb6841ad
https://doi.org/10.33772/ijaas.v2i2.12159