Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata))
The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin as the filler substitutions on sausage processing. The treatments were:...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2012-02-01
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| Series: | Buletin Peternakan |
| Online Access: | https://journal.ugm.ac.id/buletinpeternakan/article/view/124 |