The physico-chemical Properties of Beef Meatballs processed by Addition of Different Salt Concentration Using the Ohmic Heating method
| Main Authors: | Nur, Aprisal, M. Ali, Hikmah, Salengke, Salengke |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/id/eprint/6096/ |
Internet
http://repository.unhas.ac.id/id/eprint/6096/Lokasi
| Koleksi | Repositori Universitas Hasanuddin |
|---|---|
| Gedung | Perpustakaan Universitas Hasanuddin |
| Institusi | Universitas Hasanuddin |
| Kota | KOTA MAKASSAR |
| Provinsi | SULAWESI SELATAN |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |