Pengaruh Substitusi Karaginan dan Margarin terhadap Kadar Lemak, Air, Nilai pH, Keempukan dan Organoleptik Beef Burger

https://doi.org/10.21059/buletinpeternak.v30i1.1192

Yulianto (Yulianto)(1*), Soeparno (Soeparno)(2), Setiyono (Setiyono)(3)

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(2) 
(3) 
(*) Corresponding Author

Abstract


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DOI: https://doi.org/10.21059/buletinpeternak.v30i1.1192

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