PERBANDINGAN PENURUNAN KADAR FORMALIN PADA TAHU YANG DIREBUS DAN DIRENDAM AIR PANAS
Abstract: Tofu is a food with high protein content and the moisture content reaches 85%, so that it knows can not last long. Manufacturers know still use formaldehyde as a preservative. Handling to reduce formaldehyde levels in the know are soaked in hot water and boiled in boiling water. The purpos...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Poltekkes Kemenkes Banjarmasin
2015-12-01
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| Series: | Medical Laboratory Technology Journal |
| Online Access: | http://ejurnal-analiskesehatan.web.id/index.php/JAK/article/view/20 |