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