KAJIAN WAKTU PERENDAMAN “MARINATION” TERHADAP MUTU DENDENG SAPI TRADISIONAL SIAP MAKAN [The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat]

by Baiq Rien Handayani, Cahyawan Catur Edi Margana, Kertanegara -, Asri Hidayati, Wiharyani Werdiningsih
Published 2015-06-01

The Effect of Packaging Technique and Types of Packaging on the Quality and Shelf Life of Yellow Seasoned Pindang Fish

by Imam Budi Mulyawan, Baiq Rien Handayani, Bambang Dipokusumo, Wiharyani Werdiningsih, Astri Iga Siska
Published 2019-12-01