Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima) | Purnomo | Indonesian Food and Nutrition Progress 15199 28838 1 PB
Bebas
6
0
0
Teks penuh
Dokumen terkait
The progressive increasing in major endothermic peak with increase in NaCl concentrations, which suggested a more compact conformation of MSPI with higher thermal stability.
[r]
[r]
This study aims to determine the population structure of yellow fin tuna (Thunnus albacares) of three populations (Jakarta, Cilacap and Bali) in South Java Sea
View of The Effect of Citric Acid Soaking Time on The Levels of Lead (Pb) in Lorjuk Meat (Solen sp.)
Kadar logam berat timbal yang terakumulasi dalam tubuh lorjuk dapat diturunkan dengan cara melakukan perendaman menggunakan chelating agent, seperti asam sitrat
Conclusions We have successfully synthesized the carbon nanofibres on a large scale by using metal oxalate as catalyst precursors on a sodium chloride support.. Metal oxalates directly
The presented values are means ± SE; The mean values followed with dissimilar letters, which represent different among the treated groups by LSD Least Significant Difference test and *
The paper explores the effects of citric acid and sodium bicarbonate concentration on the quality of effervescent red ginger
