Effect of solution agent and washing time on protein, fat, and cholesterol content of surimi-like material prepared from spent laying hen meat

Dewi, Muthia and Amir, Yurni Sari and Putra, Aronal Arief (2015) Effect of solution agent and washing time on protein, fat, and cholesterol content of surimi-like material prepared from spent laying hen meat. In: conference programme papers abstract fostering multi-stakeholder collaboration on sustainable agriculture food and energy. SAFE Network.

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Item Type: Book Section
Subjects: S Agriculture > SF Animal culture
Depositing User: Nopan Permana Ok
Date Deposited: 21 Jun 2023 01:02
Last Modified: 21 Jun 2023 01:02
URI: http://repository.ppnp.ac.id/id/eprint/1878

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