Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures
| Autor: | Laksanawati, Trias Ayu, Khirzin, M.H., Meidayanti, Karina, Kusherawati, Putri Aprilia, Kusuma, Heri Septya, Darmokoesoemo, Handoko, Iqbal, Munawar |
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| Zdroj: | In Applied Food Research June 2024 4(1) |
| Databáze: | ScienceDirect |
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