Online ISSN 2745-3650 Print ISSN 2085-3823
Universitas Semarang, Indonesia
Komposisi Proksimat dan Sensori Sosis Daging Domba Masak Oven dengan Kadar Lemak Berbeda Proximate and Sensory Composition of Oven Cooked Lamb Sausages with Different Fat Contents
Sifat Fisikokimia Sosis Daging Domba dengan Variasi Metode Pemasakan Physicochemical Properties of Lamb Sausages with Varying Cooking Methods