Pengaruh Pemberian Margarin terhadap Sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir (The Effect of Margarine Application on Physicochemical and Sensory Properties of Culled Hens Layer Sausages)

Pengaruh Pemberian Margarin terhadap Sifat Fisiko Kimiawi dan Sensoris Sosis Ayam Petelur Afkir (The Effect of Margarine Application on Physicochemical and Sensory Properties of Culled Hens Layer Sausages)

Research was aimed to determine the effect of margarine application on the physicochemical and sensory properties of culled layer hens sausages. In addition to utilizing the culled layer hens meat as a source of animal protein, as well as to diversify food, so that the resulting product can be accep...

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Bibliographic Details
Main Authors: Hendronoto Arnoldus Walewengko Lengkey, Sofi Margritje Sembor, Dani Garnida, Primiani Edianingsih, Nanah Nanah, Roostita Lobo Balia
Format: Article
Language:English
Published: Universitas Gadjah Mada 2016-12-01
Series:Agritech
Subjects:
Culled layer hens
physico-chemical properties
margarine
sausages
sensory properties
Online Access:https://jurnal.ugm.ac.id/agritech/article/view/16590

Internet

https://jurnal.ugm.ac.id/agritech/article/view/16590

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