Chemical Composition and Antioxidative Potential of Chicken Sausage with Substitution of Tempe
The experiment was conducted to investigate the chemical composition and antioxidative potential of chicken sausage with substitution of tempe. The experiment used five levels of tempe substitution, namely 0, 5, 10, 15 and 20%, with three replications. The data observed were chemical composition, in...
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| Main Authors: | , , |
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| 格式: | Conference or Workshop Item NonPeerReviewed |
| 語言: | English |
| 出版: |
2015
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/139184/1/The_15th_ISTAP_Jamhari%20-%208.pdf https://repository.ugm.ac.id/139184/ http://istap.ugm.ac.id/ |
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| 機構: | Universitas Gadjah Mada |
| 語言: | English |