KANDUNGAN NATRIUM BEBERAPA JENIS SAMBAL KEMASAN SERTA UJI TINGKAT PENERIMAANNYA (THE SODIUM CONTENT OF SOME CHILLI SAUCES AND ITS SENSORY EVALUATION)
<h2><strong>ABSTRACT</strong></h2> <p><strong>Background</strong>: Chili sauce is one the spice which is widely used in Indonesia. In making of the sauce, salt is added to increase the palatability of the chili sauce. In the past salt was the only source of...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik
2013-07-01
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| Series: | Penelitian Gizi dan Makanan |
| Online Access: | http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/3122 |