Online ISSN 2745-3650 Print ISSN 2085-3823
Universitas Halu Oleo, Indonesia
Implementasi Marinasi Susu Sapi, Minyak Nabati, dan Strain Ayam Berbeda terhadap Kualitas Fisik, Kerenyahan, dan Kadar Kolesterol Fried Chicken Implementation of Marinating Cow's Milk, Vegetable Oil, and Different Chicken Strains on the Physical Quality, Crispiness, and Cholesterol Levels of Fried Chicken
Pengaruh Penambahan Kikil terhadap Kualitas Fisik Bakso Daging Sapi The Effect of Adding Kikil on the Physical Quality of Beef Meatballs
Evaluasi Mutu Sensori Daging Ayam Kampung Super yang Dimarinasi Air Kelapa Terfermentasi pada Lama Perendaman yang Berbeda Evaluation of Sensory Quality of Super Kampung Chicken Meat Marinated in Fermented Coconut Water at Different Soaking Times
Kualitas Organoleptik Bakso Daging Entok dengan Penambahan Tepung Biji Nangka pada Level Berbeda Organoleptic Quality of Duck Meatballs with the Addition of Jackfruit Seed Flour at Different Levels
